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Bresaola, Rughetta, Parmigiano

CamillesDish's picture
This classic Italian appetizer salad is the perfect start to a meal. Its easy to make and tastes absolutely fresh.
  Bresaola slices 3
  Arugula leaves 1 Cup (16 tbs)
  Parmesan cheese shaving 1 Tablespoon
  Olive oil 1 Teaspoon
  Lemon 1⁄2 , juice extracted
For garnishing
  Lemon wedge 1

1. On an appetizer plate, lay out bresaola sliced in an overlapping pattern. Top with fresh arugula, shave some parmesan, drizzle with olive oil. Squeeze lemon over it.

2. Serve the antipasti with additional lemon wedge on the side.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes

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Average: 4 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 162 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.5%

Saturated Fat 3.6 g17.9%

Trans Fat 0 g

Cholesterol 34.5 mg11.5%

Sodium 989.3 mg41.2%

Total Carbohydrates 6 g2%

Dietary Fiber 2 g8%

Sugars 1.3 g

Protein 15 g30.2%

Vitamin A 11% Vitamin C 51.1%

Calcium 22.2% Iron 7.6%

*Based on a 2000 Calorie diet

Bresaola, Rughetta, Parmigiano Recipe Video