Skinnytaste · by Gina Homolka★ 5.0 (3)
Prosciutto, Mozzarella and Fig Salad with Arugula
NUTRITION · PER SERVING10M COOK
CAL 7%·PRO 19%
CARBS 12G34% OF CAL
2G FIBER1G OTHER10G TOTAL SUGAR
FAT 11G65% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A composed salad of peppery arugula, fresh figs, creamy mozzarella, and salty prosciutto with a balsamic vinaigrette. Sweet and savory with elegant simplicity.
mainamericansaladgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/2 tbsp fresh squeezed lemon juice
- 1/8 tsp kosher salt
- fresh black pepper (to taste)
- 5 cups baby arugula
- 4 ripe figs (quartered)
- 4 oz fresh mozzarella (sliced and torn into pieces)
- 2 oz thin sliced proscuitto (torn into pieces)
- 8 to 10 small fresh basil leaves
At a glance
PER SERVING · TIME 10M
CAL 7%·PRO 19%
CARBS 12G34% OF CAL
2G FIBER1G OTHER10G TOTAL SUGAR
FAT 11G65% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 427mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 230mg
- Calcium
- 174mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 427MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.