16oz Beet Noodles*
4 cups arugula
1/2 cup fresh mozzarella
1/4 cup prosciutto
2 T olive oil
2 t honey
1/2 t ground cumin
Break mozzarella into bite sized pieces. Slice prosciutto into thin strips.
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.
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.
Substitute Beet Noodles with…Summer Squash Noodles, Summer & Zucchini Noodles, Zucchini Noodles, Turnip Noodles, Sweet Potato Noodles