Roasted Vegetable Salad with Prosciutto and Cheese Crisps

Roasted Vegetable Salad with Prosciutto and Cheese Crisps
10 Ingredients
  • 1 package (10 ounces) button mushrooms, trimmed and quartered
  • 1/2 medium red onion, cut into 4 wedges through core
  • 1 unpeeled garlic clove
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 2 1/2 ounces thinly sliced prosciutto
  • 1 piece lavash bread or a 10-inch flour tortilla
  • 1 cup grated gruyere cheese
  • 2 tablespoons fresh lemon juice
  • 7 cups baby arugula (5 ounces)
Nutrition
330
17% daily value
4 servings
                                       
                                            low-​carb, low-​sugar
     

Fat

37% 24

Saturated

42% 8

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

4% 12

Carbs (net)

- 10

Fiber

8% 2

Sugars

- 3

Sugars, added

- 0

Protein

38% 19

Cholesterol

16% 49

Sodium

34% 818

Calcium

42% 422

Magnesium

11% 45

Potassium

15% 528

Iron

9% 2

Zinc

16% 2

Phosphorus

53% 368

Vitamin A

15% 132

Vitamin C

18% 11

Thiamin (B1)

18% 0

Riboflavin (B2)

28% 0

Niacin (B3)

20% 4

Vitamin B6

12% 0

Folate equivalent (total)

19% 78

Folate (food)

- 57

Folic acid

- 12

Vitamin B12

12% 1

Vitamin D

0% 0

Vitamin E

9% 2

Vitamin K

59% 47
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