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Nutrition Facts
Serving Size 92 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 710 mg 30%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 13 g
Vitamin A 50% Iron 8%
Vitamin C 15% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Prosciutto & Mozzarella Salad with Balsamic Glaze

Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
4  People


Recipe makes 4 Servings

1 Tbsp grapeseed oil
1 Fior Panino Fingers, Prosciutto, well chilled
5 Oz Central Market Organics Baby Spinach & Baby Kale
2 Tbsp Fini Balsamic Vinegar and Fig Reduction
1 Tbsp olive oil
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Heat an empty, large non-stick skillet over medium high heat for 3-4 minutes, or until hot.
Pour grapeseed oil in hot pan and swirl. Carefully place prosciutto wrapped mozzarella fingers in pan.
Sear 1 to 2 minutes, just until prosciutto starts to turn crispy. Turn over gently with tongs and sear on other side. Remove from pan before cheese melts out of the middle.
Arrange spinach on serving plate and place prosciutto fingers on salad. Finish salad with a light drizzle of balsamic glaze and olive oil.


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