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Fennel, Prosciutto and Pomegranate Salad
http://smittenkitchen.com/blog/2008/11/fennel-prosciutto-and-pomeg...
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Photo © Deb Perelman
Ingredients
categorized
original
2 cups very thinly sliced fennel bulb
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon coarse kosher salt
6 cups arugula (about 4 ounces)
1 cup thinly sliced green onions
1/4 cup thinly sliced mint leaves
1 1/2 tablespoons balsamic vinegar
6 ounces thinly sliced prosciutto, torn into strips
1/2 cup pomegranate seeds
Ingredients
categorized
original
This recipe is
gluten-free
This recipe is
paleo
Produce
Arugula
(
6
cups
)
Fennel bulb
(
2
cups
)
Green onions
(
1
cup
)
Mint, leaves
(
1/4
cup
)
Pomegranate seeds
(
1/2
cup
)
Meat
Prosciutto
(
6
ounces
)
Condiments
Balsamic vinegar
(
1 1/2
tablespoons
)
Cooking & Baking
Kosher salt, coarse
(
1/4
teaspoon
)
Olive oil, extra-virgin
(
3
tablespoons
)
Preparation
Read recipe preparation on
smittenkitchen.com
Smitten Kitchen
smittenkitchen.com
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Social Stats
62.7
Rating
1-100
10
Tweets
154
Facebook
Shares
6
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Views
791
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Recipe Stats
Published November 10, 2008 (4 years ago).
25 people saved this recipe.
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