Fresh Pea, Prosciutto, and Herb Salad

By johnwhorfin

Ingredients

• 4 4 4 cups water
• 2/3 2/3 2/3 cup frozen shelled edamame
• 1/4 1/4 1/4 cup fresh or frozen shelled green peas, thawed
• 4 4 4 ounces haricots verts (French green beans), trimmed and halved diagonally
• 2 2 1 2 thin slices prosciutto (about 1 oz.)
• 2 2 2 tablespoons extra-virgin olive oil
• 1 1/2 1 1/2 1/2 tablespoons white wine vinegar
• 1 1 1 tablespoon chopped fresh tarragon
• 1 1 1 tablespoon chopped fresh mint
• 1/8 1/8 1/8 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon freshly ground black pepper
• 1 1 1 cup baby arugula
• 1 1 1/2-in. medium heirloom tomato, cut into 1/2-in. slices
• 273 273
• 17.6g 17.6g
• 2.5g 2.5g
• 10.6g 10.6g
• 1.9g 1.9g
• 13g 13g
• 18g 18g
• 7g 7g
• 11mg 11mg
• 3mg 3mg
• 550mg 550mg
• 94mg 94mg
• 7g 7g
• 0g added sugars 0g
• 273 273
• 17.6g 17.6g
• 2.5g 2.5g
• 10.6g 10.6g
• 1.9g 1.9g
• 13g 13g
• 18g 18g
• 7g 7g
• 11mg 11mg
• 3mg 3mg
• 550mg 550mg
• 94mg 94mg
• 7g 7g
• 0g added sugars 0g

Details

Servings 2
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Bring 4 cups water to a boil in a small saucepan. Add edamame, peas, and haricots verts; cook 3 minutes or until crisp-tender. Drain; rinse under cold water. Drain.

Step 2

Wrap prosciutto in a paper towel. Microwave at HIGH 1 minute or until crisp. Cool slightly. Break into large pieces.

Step 3

Combine oil, vinegar, tarragon, mint, salt, and pepper in a medium bowl, stirring with a whisk. Add edamame mixture; toss to coat. Add arugula; toss. Arrange tomato slices on a platter; top with arugula mixture and prosciutto.