I’m obsessed with arugula. I eat it in salads and put it in sandwiches, pasta and always on top of pizza. Here’s a delicious, low-fat salad that’s perfect for an easy lunch or to serve when entertaining. I scarfed this down over the weekend and I’m craving it again!
The touch of prosciutto adds a rich, gourmet taste to the salad without adding a lot of extra fat. Just one slice chopped up is great. If you’re a vegetarian just leave it out. This salad is awesome without it. Also, if arugula isn’t your thing, this would be tasty with fresh spinach or field greens (although I’m not a fan of field greens…at ALL.)
Arugula, Parmesan Prosciutto Salad with Dijon Dressing (Serves 4)
Adapted from LaaLoosh
- 4 cups arugula
- 1/4 cup shaved Parmesan
- 1/4 cup balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp olive oil
- 1 tbsp water
- 1 slice of prosciutto, sliced into small pieces
- In a small bowl, whisk together the vinegar, oil, water, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved.
- Place the arugula in a large salad bowl and toss with some of the vinaigrette. (A little goes a long way. You can always add more later but you can’t undo adding too much!)
- Divide the salad evenly among 4 serving plates and garnish with shaved Parmesan. Serve immediately.