Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Lori Powell
Recipe by Health July 2010

Gallery

Credit: Quentin Bacon

Recipe Summary test

prep:
25 mins
total:
25 mins
Yield:
Makes 4 servings (serving size: 1 1/4 cups salad and 1 tablespoon dressing)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Nutrition Facts

155 calories; fat 10g; saturated fat 4g; mono fat 3g; poly fat 1g; protein 8g; carbohydrates 11g; fiber 2g; cholesterol 22mg; iron 1mg; sodium 534mg; calcium 105mg.
Advertisement