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Flavorful Fridays: A Mediterranean Salad to Welcome 2010

January 1, 2010

New Years is a funny time, as we reflect on the previous year and look forward to and plan for the year ahead. Many times this includes the intention and promise to eat better, lose weight, and exercise regularly. Unfortunately, this typically lasts no more than a week or two. I know how difficult it is to get back into a workout routine after the madness of the holidays (I have yet to go to the gym since returning from our Christmas travels).

In honor of those New Year’s resolutions being made around the world, my first post of 2010 is to introduce you to a delicious Mediterranean salad. I always include a salad or a vegetable dish with every dinner I make. Because I know that pasta or meat can often be more appealing than a pile of green leaves, I like salads to have different flavors and depth, hopefully making them more appealing to eat. I got this recipe for a Mediterranean salad from my mom, who found it in an issue of Bon Appetit Magazine. We altered it a bit and were very happy with the results. This salad is fresh and different from most other salads. The prosciutto and pomegranates are a surprisingly delightful combination for a salad. Happy New Year!

Mediterranean Salad with Prosciutto & Pomegranate

Ingredients:

1 fennel bulb, sliced

3 cups arugula

3 cups romaine lettuce

3/4 cup green onion, thinly sliced

2 cups prosciutto, thinly sliced/cubed

1 cup pomegranate seeds

olive oil

balsamic vinegar

Directions:

Place fennel bulb, arugula, and romaine into bowl. Add green onion, prosciutto, and pomegranate seeds. Drizzle olive oil and balsamic vinegar on top and toss. Add salt and pepper, if desired. Serve and enjoy!

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