Mediterranean salad with prosciutto and pomegranate

4 servings
20 min
Very Easy


Number of serving: 4
2 cups very thinly sliced fennel bulb

3 tablespoons extra-virgin olive oil, divided

1/4 teaspoon coarse kosher salt

6 cups arugula

1 cup thinly sliced green onions

1/4 cup thinly sliced mint leaves

1 1/2 tablespoons balsamic vinegar

2 3-ounce packages thinly sliced prosciutto, torn into strips

1/2 cup pomegranate seeds


  • 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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