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Greens with Prosciutto, Gorgonzola and Pepperoncini

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Greens with Prosciutto, Gorgonzola and Pepperoncini
  • Prep 25 min
  • Total 25 min
  • Servings 6
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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.
Updated Jan 10, 2014

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't have proscuitto on hand, you can substitute finely sliced ham.
  • tip 2
    This robust, full-flavored salad would be delicious alongside grilled steak or lamb chops.

Nutrition

100 Calories, 6g Total Fat, 7g Protein, 3g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
620mg
26%
Potassium
230mg
7%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
7g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
4%
4%
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;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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