Arugula Salad with Prosciutto, Pomegranate, and Feta

Tags

arils, arugula, feta, gluten free, pomegranate, prosciutto, salad, walnuts

I listen to the America’s Test Kitchen podcast every week. I love that show! Practical advice, interesting interviews, and excellent audience interaction. I always learn something I didn’t know. A couple of weeks ago, the Test Kitchen reviewed prosciutto, an Italian ham that is dry cured in salt for at least 9 months. Apparently not all prosciutto is the same. Some American commercially sold prosciutto has ingredients similar to salami, which of course alters the pure umami flavor. The Test Kitchen tried several different brands and found that the prosciutto with the least number of ingredients (two – pork and salt) were the best. Luckily, Boar’s Head, the only brand available to me, is made of just those ingredients. The saltiness of the meat and feta is offset nicely by the sweetness of the pomegranate, the spiciness of the arugula, and the buttery walnuts.

Arugula Salad with Prosciutto, Pomegranate, and Feta

• 2 cups of arugula
• 2 slices of prosciutto, torn into bite size pieces
• 1/4 cup pomegranate arils
• 1/8 cup feta crumbles
• 1/8 cup toasted English walnuts
• Pomegranate Vinaigrette

On a plate, lay out the arugula. Top with the prosciutto pieces, pomegranate arils, feta crumbles and the walnuts. Dress with pomegranate vinaigrette. Serves 1 but could easily be multiplied.

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Greek Flatbread Pizza

Tags

asiago, cheese, flatbread, food, greek, kalamata, main dishes, parmesan, pizza, prosciutto, quick

Working late the past couple of weeks has really put a crimp in my cooking style. I can’t stand just eating fast food or frozen junk. This pizza is super quick and very tasty. Thank goodness for flatbreads. You can just throw on your toppings and bake. Poof! Tasty meal in less than 30 minutes. Really.

Greek Flatbread Pizza

• 1 flatbread pizza crust
• Your favorite sauce or pesto
• 3/4 cup shredded Asiago cheese
• 1/2 cup shredded Parmesan cheese
• 10 kalamata olives, halved
• 3 to 4 thinly sliced slices of prosciutto
• 1 jar marinated artichoke hearts, drained and halved
• 5 mushrooms, thinly sliced

Preheat the oven to 400 degrees F. Place the flatbread on your pizza pan (I used a pampered chef stone. LOVE IT!). Top the crust with the desired amount of sauce or pesto. Add the olives, artichoke hearts, and mushrooms. Evenly sprinkle the cheese over the veggies. Scatter the prosciutto over the cheese. Bake the pizza until the cheese is melty and the edges of the proscuitto is lightly browning on the edges. Serves 3.