Ingredients:
- 1 fennel bulb
- 1 cup arugula leaves torn into pieces
- 2 oz thinly sliced prosciutto julienned
- 4 ripe figs quartered through the stem end
Directions:
- In a small bowl stir together the pear nectar and vinegar.
- Season with salt and pepper and set aside.
- Cut off the stems and feathery tops and any bruised outer stalks from the fennel bulb.
- Cut the fennel bulb in half lengthwise and cut away and discard the core.
- Slice crosswise paper thin then set aside.
- In a bowl combine the mesclun and arugula.
- Add half of the dressing and toss well.
- Divide greens evenly among individual plates.
- Top greens with the fennel, prosciutto and figs and drizzle with the remaining dressing.
- Using a vegetable peeler shave thin slices from the cheese and sprinkle over the salads.
- Season with pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.28 Kcal (202 kJ) | ||
| Calories from fat | 1.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 182.1mg | 8% | |
| Potassium | 255.31mg | 5% | |
| Total Carbs | 11.67g | 4% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 19.7mg | 33% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 12.7mg | 71% | |
| Calcium | 43.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 30.43 Kcal (127 kJ) | ||
| Calories from fat | 0.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 114.79mg | 8% | |
| Potassium | 160.94mg | 5% | |
| Total Carbs | 7.35g | 4% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 1.46g | 9% | |
| Protein | 0.49g | 2% | |
| Vitamin C | 12.4mg | 33% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 8mg | 71% | |
| Calcium | 27.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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