Tuesday, August 28

Raspberry, Fig, Prosciutto Salad

I'm still on a raspberry kick after the Balsamic Chicken Breasts so I thought I would share one more recipe. In addition to raspberries this salad also contains figs, another low calorie, high fiber and anti-oxidant rich fruit. (And there is much less sugar in a fresh fig than in a Fig Newton;)

The salad pictured is a side salad but I made a dinner sized last night and it was very filling. So fill your plate with as much arugula and fruit as your heart desires! (Just go easy on the cheese...)

Ingredients: (Serves 4)
3 cups arugula
6 ripe figs, halved
1 1/4 cups raspberries
8 slices of prosciutto
2 large buffalo mozzarella balls
2 tbsp aged balsamic vinegar
2 tbsp olive oil

Put the arugula in a large bowl, add the halved figs, the raspberries and the proscuitto, toss carfully and transfer to a large serving plate
Make the dressing by beating together the vinegar and oil. Tear each mozzarella ball into pieces and arrange them on the salad. Drizzle the dressing over the salad and serve.

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