Prosciutto and Pine Nut Salad with Balsamic Vinaigrette

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Prosciutto and Pine Nut Salad with Balsamic Vinaigrette
  • Prep 10 min
  • Total 10 min
  • Servings 4
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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.
By Jessica Walker
Updated Mar 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Crumbled chèvre (goat) cheese can be substituted for the Parmesan.


Nutrition Facts are not available for this recipe
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