AIP Arugula, Fig & Prosciutto Salad
Ingredients:
4 cups arugula
4 figs (quartered)
2 1/16 ounces prosciutto
1 1/2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon sea salt
Directions:
Add the arugula, figs, prosciutto and pumpkin seeds into a large bowl.
In a small bowl, whisk the extra virgin olive oil, balsamic vinegar and sea salt together.
Drizzle the dressing over the salad, serve and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to two days. For best results, store the dressing separately.
More Flavor
Add goat cheese, mozzarella or basil.
Make it Vegan
Use roasted chickpeas instead of prosciutto.
