with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts
Step aside, side salad—this star-studded version is the stuff of dinner 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 flavorful salad you’ll want to make again and again.
Allergens
Utensils
Tags
Feta Cheese
0.5 cup
Arugula
2 ounce
Ciabatta
1 unit
Pecans
0.5 ounce
Apple
1 unit
Prosciutto
2 ounce
Balsamic Glaze
5 teaspoon
Olive Oil
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Halve ciabatta crosswise; toast until golden.
Wash and dry produce.
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; 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
45
g
Carbohydrate
19
g
Sugar
3
g
Dietary Fiber
16
g
Protein
45
mg
Cholesterol
1120
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
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