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POLLY-O® Arugula, Fresh Mozzarella, and Prosciutto Salad
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POLLY-O® Arugula, Fresh Mozzarella, and Prosciutto Salad

30 Min(s)
30 Min(s) Prep
What You Need
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12 servings
Original recipe yields 12 servings
3/4 cup olive oil
1/4 cup balsamic vinegar
1/2 cup citrus juices, freshly squeezed
1 tsp. garlic, finely chopped
salt and pepper to taste
arugula, whole leaves
12 each POLLY-O Fresh Mozzarella, Ovoline, 1/4" sliced
1-1/2 cups red onion s, thinly sliced
3/4 cup pine nuts, toasted
3 cups orange segments
48 slices prosciutto, thinly sliced, rolled into cones.
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Let's Make It
1
1. To Make the citrus-balsamic vinaigrette, combine olive oil, balsamic vinegar, citrus juices, and garlic. Season to taste with salt and pepper. Hold until needed.
2
2. For each serving, toss 2 oz. arugula leaves in 1 oz. reserved citrus-balsamic vinaigrette. Arrange the arugula on a serving plate. Top with 4 oz. fresh mozzarella, 1/2 oz. red onion, 1/2 oz. pinenuts, 2 oz. orange segments and 2 oz. proscuitto cones.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12
* 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.
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