Prosciutto & Apple Arugula Salad
with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts
Step aside, side salad—this star-studded version is the stuff of lunch dreams. We toss peppery arugula with apple slices, luscious prosciutto, and salty feta in a sweet, tangy balsamic glaze that complements the ingredients to a tee. Add chewy ciabatta olive oil toast on the side and finish the salad with a sprinkle of crunchy pecans for a bold-yet-light lunch you’ll want to make again and again.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Apple
2 ounce
Prosciutto
2 ounce
Arugula
½ cup
Feta Cheese
(Contains Milk)
½ ounce
Pecans
(Contains Tree Nuts)
5 teaspoon
Balsamic Glaze
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
Not included in your delivery
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Halve ciabatta crosswise; toast until golden.
• Halve, core, and thinly slice apple. Cut prosciutto into strips lengthwise, then halve crosswise.
• In a large bowl, combine arugula, apple, prosciutto, half the feta, a large drizzle of olive oil, salt, and pepper.
• Drizzle cut sides of toasted ciabatta with olive oil and halve on a diagonal.
• Divide salad between bowls. Garnish with pecans and remaining feta. Drizzle with as much balsamic glaze as you like. Serve with olive oil toasts on the side.
