Pear, Prosciutto, and Pine Nut Salad

Prosciutto can be found presliced in the deli at most grocery stores. If you have to ask for the prosciutto to be sliced, request that the slices be separated by deli paper to prevent them from sticking together. Ham may be substituted for the prosciutto.

Yield: 4 servings (serving size: 1 salad)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 152
  • Fat: 9.3g
  • Saturated fat: 1.6g
  • Protein: 6.8g
  • Carbohydrate: 13.0g
  • Cholesterol: 8mg
  • Iron: 1.2mg
  • Sodium: 381mg
  • Calories from fat: 52%
  • Fiber: 2.4g
  • Calcium: 46mg

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 8 cups torn Boston lettuce
  • 2 ounces thinly sliced prosciutto, cut into thin strips (about 2/3 cup)
  • 1 ripe Bartlett pear, sliced
  • 1/4 cup pine nuts, toasted

Preparation

  1. Combine first 6 ingredients in a small bowl; stir with a whisk.
  2. Divide lettuce evenly among 4 individual plates; top evenly with prosciutto, pear slices, and pine nuts. Drizzle 1 1/2 tablespoons dressing over each salad. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pear, Prosciutto, and Pine Nut Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy