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Salads are such an incredible meal that after I’m impressed by seasonal components 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 go well with my new Inexperienced Goddess salad dressing. I additionally wanted to make use of up some components within the fridge and had a longing for contemporary spring components.

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 too can bake it within the oven for a couple of minutes. Understand that because it cools, the prosciutto will turn out to be 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 reminiscent of butter lettuce and child spinach together with it. Any greens you’ve available are completely nice although.

The opposite greens I embrace from the springtime garden are thinly sliced radishes, julienned snow peas or snap peas, and chopped inexperienced onions.

Prime With Home made Salad Dressing!

For the end, drizzle this salad with Inexperienced Goddess salad dressing. It’s somewhat tangy from the yogurt I take advantage of in it, which is an ideal accompaniment to the richness of the prosciutto and the sweetness of the lettuce and peas. For those who’re utilizing a distinct dressing like homemade Italian, I recommend including some contemporary chopped herbs to complete the salad.

For those who’re into flower-eating and need your salad to look further 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 (reminiscent of butter lettuce and child spinach)
  • 2 radishes (thinly sliced)
  • 6 snow peas (or snap peas, minimize into half inch items)
  • 1 inexperienced onion (sliced)


  • Minimize the prosciutto into 1 inch huge slices or chop into smaller items.

  • Warmth a medium skillet over medium warmth.

  • Add the prosciutto and cook dinner on either 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.

  • Prime with the sliced radishes, peas, and inexperienced onion.

  • Prime with the cooled crispy prosciutto.

  • Drizzle with inexperienced goddess salad dressing or different salad dressing if desired.


For those who select to make use of a distinct salad dressing than inexperienced goddess, be at liberty 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?

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