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Pea, Arugula and Prosciutto Salad

An image of prepared Pea, Arugula and Prosciutto Salad made with Pacific Foods® Organic Free Range Chicken Broth, snap peas, arugula, prosciutto and hemp seeds.
  • 5 min
    Prep Time
  • 11 min
    Total Time
  • 4 people
    Serves
  • 247 per 1 serving
    Calories

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons bottled or canned lemon juice
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 4  cups Pacific Foods® Organic Free Range Chicken Broth
  • 3 cups snap peas, end trimmed
  • 1 1/2 cups shelled frozen green peas (fresh or frozen)
  • 6 cups arugula
  • 4 ounces prosciutto
  • 2 tablespoons hemp seeds to garnish

Instructions

  • Step 1

    To a small bowl, whisk together olive oil, lemon juice, mustard, ginger, sea salt and pepper. Set aside. 

  • Step 2

    Add broth to a medium pot and bring to a gentle boil. Working in batches, cook sugar snap peas and green peas in broth for 2 minutes. Immediately transfer to a bowl of ice water, this halts the cooking and keeps the color bright green. 

  • Step 3

    Drain peas and transfer to a another large bowl. Add arugula and toss well to combine. Toss with lemon Dijon mustard dressing. Add prosciutto and toss to combine. Garnish with hemp seeds. Serve and enjoy! -Notes: recipe adapted from Bon Appetit.-

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