Prosciutto with Persimmon, Pomegranate, and Arugula recipes

Prosciutto with Persimmon, Pomegranate, and Arugula recipes
7 Ingredients
  • 16 thin slices prosciutto (about 8 ounces)
  • 1/2 cup fresh pomegranate seeds
  • 1 large Fuyu persimmon, peeled, pitted, cut into 1/4-inch-thick slices
  • 4 ounces baby arugula
  • 1/2 cup pistachios, toasted
  • virgin olive oil
  • pomegranate vinegar
Nutrition
122
6% daily value
8 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

11% 7

Saturated

7% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

2% 6

Carbs (net)

- 4

Fiber

6% 1

Sugars

- 2

Sugars, added

- 0

Protein

20% 10

Cholesterol

7% 20

Sodium

32% 768

Calcium

4% 36

Magnesium

6% 24

Potassium

7% 311

Iron

5% 1

Zinc

10% 1

Phosphorus

20% 140

Vitamin A

2% 18

Vitamin C

6% 6

Thiamin (B1)

20% 0

Riboflavin (B2)

8% 0

Niacin (B3)

8% 1

Vitamin B6

21% 0

Folate equivalent (total)

6% 23

Folate (food)

- 23

Folic acid

- 0

Vitamin B12

10% 0

Vitamin D

2% 0

Vitamin E

3% 1

Vitamin K

15% 18
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