If you’re craving a unique salad with tons of flavor, this is the one for you! Prosciutto adds a salty, savory depth while gorgonzola and pepperoncini make for a perfect pair.
lb prosciutto (8 to 10 slices), cut into 1/8-inch strips
cups bite-size pieces mixed salad greens
cup bite-size pieces arugula
small head radicchio, cut into thin strips (1 cup)
cup red wine vinaigrette
cup crumbled Gorgonzola cheese (2 oz)
pepperoncini peppers (bottled Italian peppers), drained, if desired
In 10-inch nonstick skillet, cook prosciutto over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Cook 5 to 10 minutes longer, stirring frequently, until prosciutto becomes mostly crisp. Drain on paper towel.
In large bowl, place salad greens, arugula, radicchio and vinaigrette; toss to coat. Sprinkle with prosciutto and cheese. Garnish with pepperoncini peppers.
If you don't have proscuitto on hand, you can substitute finely sliced ham.
Prosciutto is a dry-cured Italian ham that is usually sliced paper thin. It can be found in the deli area of most large supermarkets, at meat markets and at Italian markets.
This robust, full-flavored salad would be delicious alongside grilled steak or lamb chops.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.