Crispy Prosciutto and Pomegranate Salad
This Crispy Prosciutto and Pomegranate Salad recipe is a light and crisp salad that can be enjoyed as a main dish topped with chicken or shrimp, or even as a side salad.
Servings: 6
Calories: 361kcal
Ingredients
Salad
- 3 ounces prosciutto
- 2 cups baby arugula
- 2 cups butter lettuce, roughly chopped
- 5 ounces feta cheese, crumbled
- 1/4 cup pomegranate arils
- 1 fuji apple, diced
- 1/4 cup candied walnuts, chopped
Champagne Vinaigrette
- 2 cloves garlic, minced
- 1/4 cup champagne vinegar
- 1/2 cup extra virgin olive oil
- 1.5 tablespoons Dijon mustard
- 1.5 tablespoons honey
- 1/2 of a small lemon, juice (about 2 teaspoons)
- 1/2 teaspoon salt*
- 1/4 teaspoon fresh ground black pepper
Instructions
- Preheat the oven to 400° F and line a baking sheet with tin foil. Lay the prosciutto on the prepared baking sheet and bake for 12-15 minutes, or until crispy.
- While the prosciutto is in the oven, combine all of the vinaigrette ingredients in a small bowl and whisk until fully emulsified. You can also use a food processor for this.
- Place the arugula and butter lettuce in a large mixing bowl and add half the vinaigrette. Toss until lettuce is fully coated.
Notes
- I personally feel like there is enough salt from the salad ingredients that I don't add salt to the dressing but if you are making the dressing for another salad or to save for later, you'll want to add a pinch!
Nutrition
Calories: 361kcal | Carbohydrates: 15g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 30mg | Sodium: 527mg | Potassium: 320mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2894IU | Vitamin C: 6mg | Calcium: 166mg | Iron: 2mg
