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Fennel, Prosciutto And Pomegranate Salad

18 faves
Nutrition per serving    (USDA % daily values)
CAL
114
FAT
24%
CHOL
0%
SOD
8%

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Ingredients for 6 servings

2 cups very thinly sliced fennel bulb

3 tablespoons extra-virgin olive oil, divided

1/4 teaspoon coarse kosher salt

6 cups arugula (about 4 ounces)

1 cup thinly sliced green onions

1/4 cup thinly sliced mint leaves

1 1/2 tablespoons balsamic vinegar

6 ounces thinly sliced prosciutto, torn into strips

1/2 cup pomegranate seeds

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