Light salad with pear, arugula and jerked ham

Photo: Anastasia Romashkan
Pears (conference)2 piecesHam (dry-cured)100 gramsRucola1 bundlePistachios (peeled chopped)2.5 tbsp.Parmesan cheese100 gramsCream (Balsamic)
  • Servings:
  • Preparation time:5 minutes
  • Cooking time:10 minutes
  • Flow temperature:Room temperature
  • Processing Type:Cutting
  • Kitchen:Spanish
  • Occasion:Everyday
  • Season:spring Summer

The combination of salty meat and sweet fruit flavor is perfect. Especially in the spring, when you want, without eating up to cod trousers in the zone of the belt, stay full and eat tasty. This salad is a wonderful option for breakfast, lunch and dinner - fully meets these requirements. Worth a try!

Cooking method:

Wash the arugula and pear in cold water. Green leaves set aside on a paper towel to dry out.

We grind food: we remove the core from the pear (you can remove the skin, but I leave it - I like it more), cut it into cubes.Ham tear to pieces. Cut the cheese into thin slices, you can, of course, grate it into small chips, but this way it will be less felt.

I will reveal a little secret: to make the salad seem more refreshing, the plate can be pre-cooled and served on it, immediately taken from the fridge. We collect the salad: we sprinkle arugula on a plate, it turns out such a “pillow” for the following ingredients. Then we put dried ham on it, a juicy pear, sprinkle the green-red dish with salat pistachios, sprinkle everything with balsamic cream.

Well, the salad is ready. Can be served at the table.

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