Buddha’s Arugula Prosciutto Salad

For Salad:
5 ounces arugula
4 ounces prosciutto, cut into 1”x3” strips
½ cup peas
½ red cabbage, chopped
ground black pepper for garnish

For Dressing:
5 tablespoons extra virgin olive oil
½ teaspoon salt
2 tablespoons lemon juice
1 ½ tablespoons Buddha’s Hand zest – Can use Lemon Zest
½ teaspoon fresh thyme, minced
1 clove garlic, minced

Combine all the ingredients for the dressing in a small bowl. Whish until combined. Set aside and allow flavors to blend.

Meanwhile, in a large mixing bowl, add arugula, prosciutto, peas, and cabbage. Toss.

Top the greens with the dressing. Garnish with black pepper.
Yields: 4 servings

Recipe provided by Blog Chefs