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If you can't find balsamic vinegar glaze at your store, you can make it by mixing 1/2 cup balsamic vinegar and 1/4 cup sugar in small saucepan. Bring to boil on medium heat, stirring occasionally. Reduce heat to simmer; cook until mixture is reduced by 1/3 or slightly thickened. Cool before serving. Makes about 1/2 cup glaze. Cover and refrigerate for up to 1 month.
Substitute your favorite variety of OSCAR MAYER Salami for the prosciutto.
One bunch of arugula will yield about 2 cups tightly packed leaves.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.