This refreshing salad is packed with protein and fiber, supporting digestion and sustained energy.
Ingredients
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 shallot, diced
- 5 slices of prosciutto, diced
- 16 ounces canned peas, drained
- 1/2 teaspoon salt
- 3 cups arugulas
- pepper to taste
Instructions
- Bring oil to heat in a medium pan and add shallots. Sauté until browned. Add prosciutto until crisp. Remove and place on paper towel to dry oil off.
- In a medium bowl, combine lemon juice, Dijon mustard, peas, salt, pepper, and shallot-prosciutto mixture. Mix until thoroughly covered.
- Place in the refrigerator for an hour to chill.
- Pour mixture over a bed of arugala and enjoy.
