Arugula and Prosciutto Salad with Dried Cherries and Goat Cheese

Prep Time 10 min
Cook Time 6 Min
Servings 4
Difficulty Easy

Ingredients

  • 1/4 cup dry roasted sunflower kernels
  • 2 oz. thinly sliced prosciutto, separated and chopped
  • 8 cups (5 oz.) baby arugula
  • 1 poblano chili pepper, seeded and thinly sliced
  • 1/4 cup balsamic vinegar
  • 2 tsps. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup Crisco® Pure Canola Oil
  • 1/2 cup dried cherries
  • 2 oz. goat cheese, crumbled

Directions

  • Step 1

    PLACE sunflower kernels in dry nonstick skillet. Cook over medium heat, shaking pan until seeds are lightly browned. Remove from pan immediately to avoid over-browning. Heat skillet over medium-high heat. Cook prosciutto until browned, stirring frequently.

  • Step 2

    PLACE arugula and chili pepper in large salad bowl. Whisk together balsamic vinegar, sugar, salt and pepper. Add oil in a slow stream, whisking continuously until thick and blended. Pour over salad.

  • Step 3

    SPRINKLE sunflower kernels, prosciutto, cherries and goat cheese over top of salad.

Serving size
(1/4 of recipe)

  • Calories 480
  • Calories from Fat330g
  • Total Fat 38g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 20mg
  • Sodium 610mg
  • Potassium 0mg
  • Total Carbohydrates 27g
  • Dietary Fiber 3g
  • Sugars 19g
  • Protein 11g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet