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5 from 1 vote
Arugula, Parmesan and Prosciutto salad on a white plate with a fork.
Arugula Parmesan Prosciutto Salad
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
This very simple arugula Parmesan prosciutto salad is one that I enjoy often. It's the quickest salad to put together because the dressing is made à la minute - right on top of the greens instead of being mixed in a bowl.
Course: Side Dishes, Salads
Cuisine: French, American
Keyword: Lunch, Quick and Easy
Servings: 4
Calories: 214 kcal
  • 4 ounces sliced prosciutto
  • 5 ounces baby arugula
  • olive oil
  • juice from ½ lemon
  • salt
  • freshly ground cracked black pepper
  • 2 ounces shaved Parmigiano-Reggiano cheese
  1. Cut the slices of prosciutto into 2- to 3-inch pieces. Heat a large non-stick skillet over medium-high heat. Place the prosciutto in the hot pan and cook for a few minutes on each side, until crispy (the prosciutto will crisp up even more once it cools). Transfer the prosciutto to a paper towel lined plate.
  2. Place the arugula in a large bowl. Drizzle with olive oil and the lemon juice and season with salt and freshly ground black pepper. Toss the arugula to coat it with the dressing and add the Parmigiano-Reggiano cheese.
  3. Top with the crispy prosciutto, or plate on individual serving dishes and then top with the crispy prosciutto.
Nutrition Facts
Arugula Parmesan Prosciutto Salad
Amount Per Serving
Calories 214 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g35%
Cholesterol 28mg9%
Sodium 570mg24%
Potassium 200mg6%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 952IU19%
Vitamin C 7mg8%
Calcium 225mg23%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.