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Ingredients
- 2 cups baby arugula, rinsed and dried
- ½ head red cabbage, rinsed
- 1 medium zucchini, washed
- 1 medium fennel bulb, tops removed
- 1 medium carrot, peeled
- 4 ounces prosciutto, thinly sliced
- Parmesan cheese
- For the Vinaigrette:
- 2 plum tomatoes, halved
- 2 medium shallots, quartered lengthwise
- 1 Tablespoon Dijon mustard
- 2 Tablespoons freshly squeezed lemon juice
- 2 Tablespoon red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ cup canola oil
- generous pinch of kosher salt and pepper
View Full Recipe at Sauce and Sensibility
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 812g | |
| Calories 1216 | |
| Calories from Fat 1010 | 83% |
| Total Fat 114.28g | 143% |
| Saturated Fat 13.04g | 52% |
| Trans Fat 0.22g | |
| Cholesterol 50mg | 17% |
| Sodium 527mg | 22% |
| Potassium 2073mg | 59% |
| Total Carbs 33.07g | 9% |
| Dietary Fiber 11.4g | 38% |
| Sugars 10.41g | 7% |
| Protein 22.46g | 36% |
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