Mediterranean salad with prosciutto and pomegranate
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Ingredients
4
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Preparation
- Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
- Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.
- Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over the top.
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