Prosciutto and Pine Nut Salad with Balsamic Vinaigrette

prosciutto and pine nut salad with balsamic vinaigrette Side Dish Italian
Prosciutto and Pine Nut Salad with Balsamic Vinaigrette
  • Prep 10 min
  • Total 10 min
  • Servings 4

As delicious as the featured house salad at your favorite bistro, this satisfying dish comes together quickly with bagged greens and an easy-prep dressing.

Jessica Walker
Updated March 13, 2013


Balsamic Vinaigrette

  • 1/3
    cup olive oil
  • 1/4
    cup balsamic vinegar
  • 2
    tablespoons honey
  • 1
    teaspoon Dijon mustard
  • 1
    clove garlic, finely chopped


  • 1
    bag (10 oz) mixed baby salad greens
  • 2
    slices prosciutto, cut into strips
  • 1/4
    cup shredded Parmesan cheese (1 oz)
  • 1/4
    cup pine nuts, toasted


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  • 1
    In small bowl, beat all vinaigrette ingredients with wire whisk until smooth.
  • 2
    In serving bowl, toss greens, prosciutto, cheese and pine nuts. Just before serving, pour vinaigrette over salad and toss to coat.

  • Some grocery stores carry toasted pine nuts. If you can’t find them, toast your own by sprinkling the pine nuts in an ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
  • Crumbled chèvre (goat) cheese can be substituted for the Parmesan.

No nutrition information available for this recipe

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