Prosciutto Asparagus Salad
Prosciutto Asparagus Salad - Spicy Arugula makes this salad extra delicious
Nutritional values
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 147.5 μg | (246 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 14 ozs Asparagus
- salt
- 4 medium Tomatoes
- 4 handfuls Arugula (3-4 ounces)
- 3 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 Tbsp Fruit Vinegar
- 1 tsp honey
- freshly ground peppers
- 12 slices Prosciutto
- 1 tsp shaved Parmesan (for garnish)
Preparation steps
Rinse the asparagus, peel the bottom third and cut off hard ends. Cut into 5 cm (approximately 2-inch) long pieces and cook about 8 minutes in boiling salted water. Meanwhile, rinse the tomatoes, plunge them into the boiling water, rinse in cold water and remove the skins.
Remove the stems from tomatoes and cut into quarters. Drain asparagus and rinse with cold water. Rinse the arugula, spin dry and cut into fine strips. Arrange arugula with the tomatoes and asparagus on plates.
Mix 2 tablespoons oil with the lemon juice, vinegar and honey and season with salt and pepper. Drizzle vinaigrette over the salad. Fry the prosciutto in a hot skillet in remaining oil and distribute along with shaved Parmesan cheese over the salad. Serve immediately.
