Persimmon and Prosciutto Delight Salad

A delicious and vibrant salad featuring thinly sliced ripe persimmons and prosciutto, complemented by the peppery taste of arugula. Tossed with crumbled feta cheese and crunchy walnuts, this salad is drizzled with balsamic vinegar and extra virgin olive oil for a refreshing finish.

Ingredients:

• 2 ripe persimmons, thinly sliced
• 4 oz prosciutto, thinly sliced
• 2 cups arugula leaves
• 1/4 cup crumbled feta cheese
• 1/4 cup walnuts, roughly chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the fresh arugula leaves and thinly sliced persimmons. Gently toss to mix the ingredients.
2. Layer the thinly sliced prosciutto on top of the arugula and persimmons.
3. Sprinkle the crumbled feta cheese evenly over the salad.
4. Add the chopped walnuts for a delightful crunch.
5. In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, salt, and pepper to create a dressing.
6. Drizzle the dressing over the salad and toss gently to ensure all ingredients are coated with the dressing.
7. Serve immediately and enjoy the refreshing blend of sweet, savory, and nutty flavors.

Summary:

• Calories: 750kcal
• Fat: 50g
• Protein: 20g
• Carbs: 45g
• Potassium: 700mg
• Magnesium: 100mg