Keto Summer Party Sharing Salad
How to Make It
Step 1
Add the pine nuts to a dry skillet over a low/medium heat. Toast gently for 3-4 minutes until lightly golden. Keep an eye on them to ensure they do not burn. Set to one side.[app-link path=”/meals/meal-plans?dialog=meal-plan-detail:mp:7609d08c-a0a4-9999-03af-bd3d57c44d17″ url=”http://www.carbmanager.com/premium”]Gluten-free[/app-link]
Step 2
Add the arugula to a large serving bowl. Roughly chop the artichoke hearts and tomatoes and thinly slice the olives. Add to the bowl and toss to combine.
Step 3
Roughly tear the prosciutto and arrange in the bowl. Roughly tear the mozzarella into bite sized chunks and scatter throughout the salad. Sprinkle over the toasted pine nuts.
Step 4
Add the olive oil, lemon juice, salt and oregano to a small bowl. Whisk together to combine. Drizzle the dressing over the salad and lightly toss to combine before serving.
Ingredients
- Black Olives – 8 medium
- Prosciutto – 4 slice
- Mozzarella Cheese – 4 ounce
- Arugula – 4 cup
- Tomatoes Sun Dried Or Sundried Packed In Oil – 4 piece
- Pine Nuts – 2 tablespoon, whole pieces
- Olive Oil – 2 tablespoon
- Lemon Juice – ½ tablespoon
- Oregano, Dried – ½ teaspoon
- Artichoke Hearts Or Globe, Canned In Oil Mixture – ⅓ cup
- Salt, Sea Salt – ¼ teaspoon