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Prep 25min
Total25min
Servings6
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Ingredients
1/4
lb prosciutto (8 to 10 slices), cut into 1/8-inch strips
4
cups bite-size pieces mixed salad greens
1
cup bite-size pieces arugula
1
small head radicchio, cut into thin strips (1 cup)
1/3
cup red wine vinaigrette
1/2
cup crumbled Gorgonzola cheese (2 oz)
6
pepperoncini peppers (bottled Italian peppers), drained, if desired
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Steps
1
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.
2
In large bowl, place salad greens, arugula, radicchio and vinaigrette; toss to coat. Sprinkle with prosciutto and cheese. Garnish with pepperoncini peppers.
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If you don't have proscuitto on hand, you can substitute finely sliced ham.
This robust, full-flavored salad would be delicious alongside grilled steak or lamb chops.
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