Prosciutto and Arugula Salad

Ingredients

  • 3 oz 6 oz Tomato Paste
  • 15 oz 30 oz Fire Roasted Tomato
  • 1 tsp 2 tsp Cumin
  • ½ tsp 1 tsp Salt
  • ½ tsp 1 tsp Black Pepper
  • ½ tsp 1 tsp Chipotle Powder
  • ½ Tbsp 1 Tbsp Smoked Paprika
  • + 11 more ingredients
    • 1 ¾ lb 3.5 lb Beef Rump Roast, cubed
    • 1 2 Green Bell Peppers, seeded, and chopped
    • ½ 1 Yellow Onion, chopped
    • ½ head 1 head Garlic, peeled and chopped
    • 1 tsp 2 tsp Coconut Oil, Organic
    • ¼ tsp ½ tsp Salt and Pepper
    • ½ tsp 1 tsp Extra Virgin Olive Oil, a drizzle
    • 2 oz 4 oz Prosciutto, cut into strips
    • 2 cup 4 cup Arugula, loosely packed
    • ½ 1 Grapefruit, or ¼ cantaloupe
    • ½ cup 1 cup Walnuts, Organic, chopped

1. Peel skin from grapefruit. 2. If you're feeling fancy, remove the outer membrane from the wedges. 3. Cut into bite-sized pieces. 4. Chop 1 cup of raw walnuts, set aside. 5. Cut prosciutto into small ribbons, about 1 inch wide. 6. Plate 2 cups of arugula per plate. 7. Top arugula with pro...

View full recipe at SpringPad

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