The Ratings & Reviews and Questions & Answers features are unavailable due to your cookie settings.
Please enable all cookies to use this feature.
Bake Up Something Special
Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.
Prosciutto and Pine Nut Salad with Balsamic Vinaigrette
Ingredients:9
Servings:4
Jessica WalkerUpdated
Prosciutto and Pine Nut Salad with Balsamic Vinaigrette
Ingredients:9
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.
Prosciutto and Pine Nut Salad with Balsamic Vinaigrette
This Shop Recipe feature is not available with your current cookie settings.
Please enable all cookies to use this feature.
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
Instructions
Step 1
In small bowl, beat all vinaigrette ingredients with wire whisk until smooth.
Step 2
In serving bowl, toss greens, prosciutto, cheese and pine nuts. Just before serving, pour vinaigrette over salad and toss to coat.
Recipe 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.
Almond cookies have been a long-time holiday season staple and it’s not hard to see why. Loaded with nutty flavor and just the right amount of sweetness, these almond cookie recipes are ones you’ll want to make again and again.