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Strawberry-and-Arugula Salad with Crispy Prosciutto

Quentin Bacon
Prep time 25 mins
Yield

Makes 4 servings (serving size: 1 1/4 cups salad and 1 tablespoon dressing)

Prep: 10 minutes; Stand: 15 minutes; Cook: 4 minutes.

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons honey
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups strawberries, hulled and quartered
  • 1/3 cup sliced red onion
  • Olive oil cooking spray
  • 4 thin slices prosciutto (about 2 ounces)
  • 6 cups baby arugula (about 5 ounces)
  • 2 ounces goat cheese or feta, crumbled

Nutrition Information

  • calories 155
  • fat 10 g
  • satfat 4 g
  • monofat 3 g
  • polyfat 1 g
  • protein 8 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 22 mg
  • iron 1 mg
  • sodium 534 mg
  • calcium 105 mg

How to Make It

  1. Whisk together first 5 ingredients (through black pepper) in a large serving bowl. Add berries and red onion; let stand 15 minutes.

  2. Meanwhile, lightly coat a seasoned cast-iron skillet or nonstick pan with cooking spray, and heat over moderately high heat. Add prosciutto in one layer, and cook, turning, about 5 minutes or until golden brown and crispy. Transfer to a plate to cool; crumble and reserve.

  3. Place the baby arugula in a large serving bowl with the cheese; add the strawberries, red onion, and balsamic dressing, and toss gently until just coated. Divide the salad among 4 serving plates, and top evenly with the cooked prosciutto.