6 servings (serving size: about 1 1/3
cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)
Top each serving with about 1
cup arugula mixture, 3 fig halves, and 1 1/2 teaspoons nuts; drizzle with about 1 1/2 tablespoons dressing.
Not exact matches
Add the cucumber, tomato, and cilantro to the lentil
mixture and serve over a
cup of fresh
arugula per person.
Per order - Layer 1/2
cup avocado
mixture, 1 1/2 ounces pickled pepper, 3 ounces cheese, 1 1/2 ounces artichoke hearts, 1 ounce dried tomato, 1/2 ounce red onion, and
arugula down center of tortilla or on the bottom of the roll.
Mound a heaping 1/4
cup of the quinoa
mixture one one half of the tortilla and top with 1/4
cup arugula.
Add
arugula, 1
cup parsley, and 1/2
cup mint to pasta
mixture; mix to evenly incorporate.
To serve, place 1
cup arugula on each of 4 plates and top with 2 melon wedges and 1/4 of the onion - mint
mixture; sprinkle with equal amounts of feta, top with about 6 shrimp, and garnish with some of the remaining fresh mint.