How To Make Prosciutto Parmesan and Eggs Arugula Salad
Packed with crispy prosciutto, parmesan cheese, then topped with a bright fried egg, this arugula salad is easy to make and is equally yummy and healthy!
Serves:
Ingredients
- 2ozsliced proscuitto,(4 slices)
- 5cupsbaby arugula
- ¼cupparmesan cheese,shaved
- olive oil spray
- 2large eggs
- fresh black pepper,to taste
For Dressing:
- 2tbspshallots,minced
- 2tbspextra-virgin olive oil
- 1tbspsherry vinegar
- 2tspdijon mustard
- ¼tsphoney
Instructions
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Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
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Arrange the prosciutto on the prepared baking sheet and bake for 15 minutes, or until lightly browned and crisp. Crumble into large pieces.
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Meanwhile, whisk the dressing ingredients in a large bowl. Add the arugula and toss well.
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Divide between two plates and top with the crumbled prosciutto and parmesan.
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To cook the eggs, heat a large nonstick skillet over medium-low heat. Spray with oil and gently break the eggs.
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Season with salt and cook, covered until the whites are set and the yolks are still runny, or longer if desired.
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Place the egg on top of each salad and serve with fresh pepper, if desired.
Nutrition
- Calories: 322.83kcal
- Fat: 27.86g
- Saturated Fat: 7.13g
- Trans Fat: 0.02g
- Monounsaturated Fat: 16.48g
- Polyunsaturated Fat: 3.05g
- Carbohydrates: 4.51g
- Fiber: 0.88g
- Sugar: 2.24g
- Protein: 13.83g
- Cholesterol: 198.64mg
- Sodium: 388.30mg
- Calcium: 283.96mg
- Potassium: 194.44mg
- Iron: 1.61mg
- Vitamin A: 138.66µg
- Vitamin C: 3.32mg
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