Appetizers / Soups / Salads

BRESAOLA-WRAPPED PERSIMMONS WITH ARUGULA takes several minutes to prepare.

BRESAOLA-WRAPPED PERSIMMONS WITH ARUGULA takes several minutes to cook.

BRESAOLA-WRAPPED PERSIMMONS WITH ARUGULA makes 24 servings.

The ingredients for BRESAOLA-WRAPPED PERSIMMONS WITH ARUGULA are:

1 tablespoon balsamic vinegar (preferably aged)
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 ripe Fuyu persimmons, peeled, each cut into 12 wedges, or 2 medium mangoes, peeled, pitted, each cut lengthwise into 12 spears

48 paper-thin slices bresaola (8 ounces)
3 cups baby arugula leaves (2 ounces)

Here is how you make BRESAOLA-WRAPPED PERSIMMONS WITH ARUGULA:

Toss first 4 ingredients in medium bowl.Place 2 bresaola slices side by side lengthwise and slightly overlapping on work surface. Place 1 persimmon wedge and 4 arugula leaves across 1 short end of bresaola, allowing fruit and arugula to extend past short sides of bresaola. Roll up, with fruit and arugula visible at ends. Repeat with remaining bresaola, fruit, and arugula. DO AHEAD: Can be made 4 hours ahead. Cover with plastic wrap and refrigerate.Number of Servings: 24Recipe submitted by SparkPeople user AUDACITY242.

The nutritional information for BRESAOLA-WRAPPED PERSIMMONS WITH ARUGULA is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 34.1

• Total Fat: 1.7 g
• Cholesterol: 6.7 mg
• Sodium: 292.8 mg
• Total Carbs: 3.1 g
• Dietary Fiber: 0.5 g
• Protein: 2.0 g