extra virgin olive oil
, cored and thinly sliced
, cut into thin strips (optional)
1. In a large salad bowl, whisk the lemon juice, olive oil, salt and pepper together.
2. Gently toss the arugula to coat it with the dressing. Add the pears and toss them with the arugula once or twice.
3. Sprinkle the Parmesan cheese and prosciutto on top and serve.
Serving Size: about 2 cups
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin