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

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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


  • 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


  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.
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