Strawberry-and-Arugula Salad with Crispy Prosciutto

strawberry-and-arugula-salad Recipe
Quentin Bacon
Prep: 10 minutes; Stand: 15 minutes; Cook: 4 minutes.

Yield:

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

Recipe Time

Prep: 10 Minutes

Nutritional 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

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

Preparation

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.

Note:

Lori Powell,

July 2010
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