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. 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. 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.