with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts
Step aside, side salad—this star-studded version is the stuff of lunch dreams. We toss peppery arugula with apple slices, luscious prosciutto, and salty feta in a sweet, tangy balsamic glaze that complements the ingredients to a tee. Add chewy ciabatta olive oil toast on the side and finish the salad with a sprinkle of crunchy pecans for a bold-yet-light lunch you’ll want to make again and again.
Allergens
Utensils
Tags
Apple
1 unit
Prosciutto
2 ounce
Arugula
2 ounce
Feta Cheese
0.5 cup
Pecans
0.5 ounce
Balsamic Glaze
5 teaspoon
Olive Oil
1 tablespoon
Salt
Pepper
Ciabatta Bread
1 unit
• Wash and dry produce.
• Halve ciabatta crosswise; toast until golden.
• Halve, core, and thinly slice apple. Cut prosciutto into strips lengthwise, then halve crosswise.
• In a large bowl, combine arugula, apple, prosciutto, half the feta, a large drizzle of olive oil, salt, and pepper.
• Drizzle cut sides of toasted ciabatta with olive oil and halve on a diagonal.
• Divide salad between bowls. Garnish with pecans and remaining feta. Drizzle with as much balsamic glaze as you like. Serve with olive oil toasts on the side.
480
kcal
Calories
24
g
Fat
7
g
Saturated Fat
42
g
Carbohydrate
20
g
Sugar
3
g
Dietary Fiber
15
g
Protein
45
mg
Cholesterol
1150
mg
Sodium
with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts
with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts
with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts
with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts
with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts
with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts
with Crispy Fried Onions, Pickle & Special Sauce
with Cucumber Pico de Gallo & Lime Crema
with Tomato & Sherry-Dijon Vinaigrette
