Prosciutto Parmesan Salad With Basil Dressing
This Prosciutto Parmesan Salad is deliciously versatile, pairing well with anything from Christmas dinner to weeknight spaghetti! Its few simple ingredients bring a rustic Italian bistro feel, drizzled with a quick homemade Basil Balsamic Vinaigrette. A go-to favorite salad!
Servings: 4 to 6
Calories: 418kcal
Ingredients
For the Salad
- 5 ounces mixed salad greens
- 5 slices prosciutto chopped
- ½ cup Parmesan cheese shaved then crumbled
- ¼ cup pine nuts
For the Dressing
- 1 clove garlic
- 3 sprigs fresh basil (about ½ cup)
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ¼ cup balsamic vinegar
- ½ cup olive oil
Instructions
- Add the ingredients for the dressing to a food processor or blender and puree until smooth, streaming the olive oil in through the feed tube while it blends.
- Toast pine nuts in a dry pan over medium heat, about 3 minutes. Stir often and don't walk away, nuts can burn fast!
- Arrange the salad on a platter with the lettuce, chopped prosciutto, Parmesan cheese and pine nuts. Use a vegetable peeler to shave a block of Parmesan, then crumble the shavings with your fingers. Leave some big pieces!
- Drizzle and lightly toss with the dressing just before serving. Garnish with extra basil leaves.
Notes
- This Basil Balsamic Vinaigrette recipe will make way more than you need for this salad. Extras can be stored in a jar in the fridge for a week. Makes enough for 4 to 6 salads.
- Can be made with any store-bought or homemade dressing.
Nutrition
Calories: 418kcal | Carbohydrates: 9g | Protein: 8g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 585mg | Potassium: 198mg | Fiber: 1g | Sugar: 4g | Vitamin A: 597IU | Vitamin C: 9mg | Calcium: 173mg | Iron: 1mg