- 2
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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
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.