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Tuscan Arugula Salad

Tuscan Arugula Salad


  • 8 ounces VILLA FRIZZONI® Parmesan cheese, shredded (#70946)
  • 4 ounces prosciutto, thin strips
  • 8 ounces MARKON® lemony arugula (#V5508)
  • 1/4 cup artichoke hearts, quartered
  • 3 ounces CULINARY SECRETS® Golden Tuscan Italian Dressing (#31472)
  • 4 ounces COBBLESTREET MARKET® goat cheese crumbles (#12854/#18816)
  • 1/4 cup pistachios, crushed (Delivers within 3-5 business days) (#KB682)


  1. Preheat oven to 350 degrees F.
  2. Divide the Parmesan cheese in half and arrange each half in a circle on a greased baking pan. Bake for 6 minutes, or until golden brown.
  3. Using a spatula, place each round over an upside-down bowl and slightly press down with a paper towel to form desired bowl shape.
  4. On a baking pan, lay out the prosciutto evenly and bake for 15 minutes, or until crispy.
  5. In a small mixing bowl, toss the arugula, artichoke hearts and Golden Tuscan Italian Dressing and mix until evenly coated.
  6. Place equal amounts of the mixture in each cheese bowl and top each with half of the prosciutto, goat cheese and pistachios.

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