#prosciuttosalad

[tastecrestts]

Grilled Nectarine Burrata Beef Beef Prosciutto Salad Recipe

[ctrayn]

This Summer Melon and Prosciutto Salad is a delightful blend of sweet and savory flavors. The juicy melons, salty prosciutto, and the freshness of arugula and mint create a perfect harmony. Topped with a tangy balsamic vinaigrette and creamy feta cheese, this salad is a summer sensation!

Ingredients: 1 ripe cantaloupe melon, cubed. 1/2 honeydew melon, cubed. 4 slices of prosciutto. 1 cup arugula leaves. 1/4 cup fresh mint leaves. 1/4 cup crumbled feta cheese. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: In a large bowl, combine the cubed cantaloupe and honeydew melon. Tear the prosciutto slices into smaller pieces and add them to the melon. Add the arugula and fresh mint leaves to the bowl. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to make the dressing. Drizzle the dressing over the salad and gently toss to combine. Season the salad with salt and pepper to taste. Sprinkle crumbled feta cheese on top of the salad. Serve immediately and enjoy your refreshing summer melon and prosciutto salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

mohawk

[loveblake]

This Peach, Mozzarella, and Crispy Prosciutto Salad is a delightful combination of sweet peaches, creamy mozzarella, and the salty crunch of crispy prosciutto. It's drizzled with a simple balsamic vinaigrette and garnished with fresh basil for a refreshing and flavorful salad that's perfect for summer.

Ingredients: 2 ripe peaches, sliced. 8 ounces fresh mozzarella, torn into pieces. 4 slices prosciutto, crisped and crumbled. 2 cups arugula. 2 tablespoons extra virgin olive oil. 1 tablespoon balsamic vinegar. Salt and freshly ground black pepper, to taste. Fresh basil leaves, for garnish.

Instructions: Start by heating the oven to 350F 175C. Spread out slices of prosciutto on a baking sheet. Bake for 10 to 12 minutes, or until they get crispy. Take it out, let it cool, and then break it up. Put the arugula, peach slices, and torn mozzarella in a large salad bowl. Add balsamic vinegar and olive oil to the salad. Rub in gently to cover. Season with black pepper and salt that you just ground yourself. Break up the crispy prosciutto and sprinkle it on top. Add some fresh basil leaves as a garnish. Serve right away and enjoy!

Gary Avila