Photo: Anna Pelzer
Mesclun, Arugula and Fennel Salad with Prosciutto and Pear Vinaigrette
9 ingredients
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Estimated Nutrition (whole recipe, rough)
292
Calories
10g
Protein
10g
Fat
46g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Pear | 1 medium (178g) | 101 |
| Fig | 1 medium (50g) | 37 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup pear nectar
- 1/4 cup seasoned rice vinegar
- Salt and freshly ground pepper, to taste
- 1 fennel bulb
- 5 oz. mesclun salad greens
- 1 cup arugula leaves, torn into pieces
- 2 oz. thinly sliced prosciutto, julienned
- 4 ripe figs, quartered through the stem end
- 1 oz. Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes