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Salads are such an incredible meal that after I’m impressed by seasonal substances to make a brand new one, I simply can’t resist. I got here up with this spring greens salad with crispy prosciutto out of a want to swimsuit my new Inexperienced Goddess salad dressing. I additionally wanted to make use of up some substances within the fridge and had a yearning for contemporary spring substances.
Spring Greens Salad With Crispy Prosciutto
Prosciutto is a dry-cured Italian ham that’s sliced tremendous skinny. It’s fairly salty with only a contact of sweetness and is ideal with cheese and dried fruits as a part of a charcuterie board. I’ve additionally used it to wrap scallops or as a pizza topping, since my Italian husband can’t get sufficient of it.
To make prosciutto crispy, I simply fry it for a few minutes in a skillet. It’s so skinny that it solely takes a few minutes on all sides. You may as well bake it within the oven for a couple of minutes. Needless to say because it cools, the prosciutto will change into somewhat crispier, so don’t overdo it.
The crispy, salty bits take advantage of scrumptious salad topping! I like to make use of tender spring greens corresponding to butter lettuce and child spinach together with it. Any greens you’ve gotten readily available are completely superb although.
The opposite greens I embrace from the springtime garden are thinly sliced radishes, julienned snow peas or snap peas, and chopped inexperienced onions.
High With Home made Salad Dressing!
For the end, drizzle this salad with Inexperienced Goddess salad dressing. It’s somewhat tangy from the yogurt I exploit in it, which is an ideal accompaniment to the richness of the prosciutto and the sweetness of the lettuce and peas. When you’re utilizing a special dressing like homemade Italian, I counsel including some contemporary chopped herbs to complete the salad.
When you’re into flower-eating and wish your salad to look additional particular, take a look at this post about edible flowers.
Spring Greens Salad with Crispy Prosciutto Recipe
This tender contemporary spring salad is tossed with radishes, snow peas, and inexperienced onions and topped with crispy prosciutto.
- 1 slice prosciutto
- 2 cups spring salad greens (corresponding to butter lettuce and child spinach)
- 2 radishes (thinly sliced)
- 6 snow peas (or snap peas, lower into half inch items)
- 1 inexperienced onion (sliced)
Lower the prosciutto into 1 inch broad slices or chop into smaller items.
Warmth a medium skillet over medium warmth.
Add the prosciutto and cook dinner on each side till simply beginning to brown across the edges.
Switch to a plate and put aside to chill.
In the meantime, place the salad greens on a plate or in a bowl.
High with the sliced radishes, peas, and inexperienced onion.
High with the cooled crispy prosciutto.
Drizzle with inexperienced goddess salad dressing or different salad dressing if desired.
When you select to make use of a special salad dressing than inexperienced goddess, be happy so as to add some contemporary herbs (mint, dill, parsley) to your salad.
Serving: 1salad | Energy: 54kcal | Carbohydrates: 4g | Protein: 2g | Fats: 3g | Saturated Fats: 1g | Trans Fats: 1g | Ldl cholesterol: 5mg | Sodium: 79mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1097IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg
Do you ever use prosciutto? What’s your favourite approach to eat it?