Table of Contents[Hide][Show]
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 a desire to suit my new Green Goddess salad dressing. I also needed to use up some ingredients in the fridge and had a craving for fresh spring ingredients.
Italian Spring Salad With Crispy Prosciutto
Prosciutto is a dry-cured Italian ham that’s sliced super thin. It’s pretty salty with just a touch of sweetness and is perfect with cheese and dried fruits as part of a charcuterie board. I’ve also used it to wrap scallops or as a pizza topping, since my Italian husband can’t get enough of it.
To make prosciutto crispy, I just fry it for a couple of minutes in a skillet. It’s so thin that it only takes a couple of 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 become a little crispier, so don’t overdo it.
The crispy, salty bits make the most delicious salad topping! I like to use tender spring greens such as butter lettuce and baby spinach along with it. Any greens you have on hand are perfectly fine though.
The other vegetables I include from the springtime garden are thinly sliced radishes, julienned snow peas or snap peas, and chopped green onions.
Top With Homemade Salad Dressing!
For the finish, drizzle this salad with Green Goddess salad dressing. It’s a little tangy from the yogurt I use in it, which is a perfect accompaniment to the richness of the prosciutto and the sweetness of the lettuce and peas. If you’re using a different dressing like homemade Italian, I suggest adding some fresh chopped herbs to finish the salad.
If you’re into flower-eating and want your salad to look extra special, check out this post about edible flowers.
Spring Greens Salad with Crispy Prosciutto Recipe
This tender fresh spring salad is tossed with radishes, snow peas, and green onions and topped with crispy prosciutto.
- 1 slice prosciutto
- 2 cups spring salad greens (such as butter lettuce and baby spinach)
- 2 radishes (thinly sliced)
- 6 snow peas (or snap peas, cut into half inch pieces)
- 1 green onion (sliced)
Cut the prosciutto into 1 inch wide slices or chop into smaller pieces.
Heat a medium skillet over medium heat.
Add the prosciutto and cook on both sides until just starting to brown around the edges.
Transfer to a plate and set aside to cool.
Meanwhile, place the salad greens on a plate or in a bowl.
Top with the sliced radishes, peas, and green onion.
Top with the cooled crispy prosciutto.
Drizzle with green goddess salad dressing or other salad dressing if desired.
If you choose to use a different salad dressing than green goddess, feel free to add some fresh herbs (mint, dill, parsley) to your salad.
Serving: 1salad | Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 79mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1097IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg
Do you ever use prosciutto? What’s your favorite way to eat it?