16oz Beet Noodles*

4 cups arugula

1/2 cup fresh mozzarella

1/4 cup prosciutto

 

Lemon Dressing:

1 lemon

1/2 shallot

2 T olive oil

2 t honey

1/2 t ground cumin

 

 

Preparation

Break mozzarella into bite sized pieces. Slice prosciutto into thin strips.

Lemon Dressing

In a small bowl whisk together the juice of 1 lemon, olive oil, honey, ground cumin, and salt. Finely dice the shallot and fold into the dressing. Season to taste with salt and pepper.

Assemble

In a serving bowl toss together arugula, beets, fresh mozzarella, and prosciutto with the lemon dressing until all ingredients are coated. Season with salt and pepper to taste.

*Substitutions

Substitute Beet Noodles with…Summer Squash Noodles, Summer & Zucchini Noodles, Zucchini Noodles, Turnip Noodles, Sweet Potato Noodles