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Prosciutto and Pine Nut Salad with Balsamic Vinaigrette

  • Prep 10 min
  • Total 10 min
  • Servings 4
  • Save
    46
  • Pinterest
    11
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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. MORE + LESS -

Jessica Walker
March 13, 2013

Ingredients

Balsamic Vinaigrette

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

Salad

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

Steps

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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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

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