Arugula, Plum and Prosciutto Salad

Arugula, Plum and Prosciutto Salad

Arugula, Plum and Prosciutto Salad

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  • Each serving
  • 110 cal
  • 7g fat (1g sat)
  • 10mg chol
  • 370mg sodium
  • 7g carb
  • 1g fiber
  • 5g protein


  • 10 ounces arugula
  • 4 red or black plums - halved, pitted and thinly sliced
  • 3 ounces prosciutto, roughly chopped (about 8 slices)
  • 1/4 cup chopped toasted walnuts (see note)
  • 2 tablespoons lime juice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon grated lime zest
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste


In a large bowl, toss together arugula, plums, prosciutto and walnuts.

In a separate bowl, whisk together lime juice, vinegar, zest and olive oil. Season with salt and pepper. Drizzle dressing over salad and toss gently to coat. Serve immediately.

Special notes:

To toast walnuts

Preheat oven to 350° F. Lay walnuts on a baking sheet. Toast until they begin to brown and smell fragrant, 7 to 10 minutes.

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