Salads are such a great meal that when I’m inspired by seasonal ingredients to make a new one, I just can’t resist. I came up with this spring greens salad with crispy prosciutto out of desire to suit my new Green Goddess dressing. I also needed to use some ingredients in the fridge and wanted some fresh spring ingredients.
Spring Greens Salad with Crispy Prosciutto
Prosciutto is a very thin, dry Italian ham. It’s quite salty with just a touch of sweetness and is perfect with cheese and dried fruit as part of a charcuterie board. I have also used it to wrap scallops or as a pizza topping as my Italian husband can’t get enough of it.
To make the prosciutto crisp, I simply fry it for a few minutes in a pan. It’s so thin that it only takes a few minutes on each side. You can also bake it in the oven for a few minutes. Keep in mind that as it cools, the prosciutto will get a bit more crisp, so don’t overdo it.
Crispy, salty pieces make the most delicious salad garnish! I like to use tender spring greens like butter lettuce and baby spinach. Any greens you have on hand are perfectly fine though.
The other vegetables that I include the spring garden are minced radishes, julienned snow peas or snow peas and chopped green onions.
Garnish with house dressing!
To finish, drizzle this salad with Green Goddess dressing. It’s a little tangy from the yogurt I use, which goes perfectly with the richness of the prosciutto and the sweetness of the lettuce and peas. If you are using another dressing such as homemade italian, I suggest adding chopped fresh herbs to finish the salad.
If you love to eat flowers and want your salad to look extra special, take a look this post on edible flowers.
Spring Green Vegetable Salad with Crispy Prosciutto Recipe
This tender spring salad is tossed with radishes, snow peas and green onions and topped with crispy prosciutto.
- 1 slice prosciutto
- 2 cups spring salad (like butter lettuce and baby spinach)
- 2 radishes (minced)
- 6 snowball (or snow peas, cut into half-inch pieces)
- 1 green onion (sliced)
Cut the prosciutto into 1-inch-wide slices or chop it into small pieces.
Heat a medium skillet over medium heat.
Add the prosciutto and cook on both sides until it begins to brown around the edges.
Transfer to a plate and let cool.
Meanwhile, place the green salads on a plate or in a bowl.
Garnish with the radishes, sliced peas and green onion.
Top with cooled crispy prosciutto.
Drizzle with Green Goddess Dressing or other dressing, if desired.
If you choose to use a different dressing than the Green Goddess, feel free to add fresh herbs (mint, dill, parsley) to your salad.
Portion: 1salad | Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Large: 3g | Saturated fat: 1g | Trans fat: 1g | Cholesterol: 5mg | Sodium: 79mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1097UI | Vitamin C: 26mg | Calcium: 24mg | The iron: 1mg
Have you ever used prosciutto? What’s your favorite way to eat it?