Table of contents[Hide][Show]
Salads they are such a fantastic food that when I am inspired by seasonal ingredients to make a new one, I can’t resist. I came up with this spring vegetable salad with crunchy prosciutto for the urge to fit into my new Green Goddess salad dressing. I also needed to consume some ingredients in the fridge and was looking forward to fresh spring ingredients.
Spring vegetable salad with crispy ham
Prosciutto is a cured and finely sliced Italian ham. It’s pretty salty with just a touch of sweetness and is perfect with cheese and nuts as part of one charcuterie board. I’ve 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 crispy, I only fry it for a couple of minutes in a pan. It is so thin that it only takes a couple of minutes on each side. It can also be baked for a few minutes. Keep in mind that as it cools, the prosciutto will become a little more crunchy, so don’t overdo it.
The crunchy, salty chunks make the salad topping more delicious. I like to use tender spring greens, like butter lettuce and spinach. All the vegetables you have on hand are perfectly fine.
The rest of the vegetables I include the spring garden they are thinly sliced radishes, juliannat snow peas or chopped green peas and onions.
Top with homemade salad dressing!
To finish, sprinkle this salad with Green Goddess salad dressing. It’s a little spicy 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 use a different dressing homemade Italian, I suggest adding some chopped fresh herbs to finish the salad.
If you like to eat flowers and want your salad to look special, check it out this post on edible flowers.
Spring vegetable salad with crispy prosciutto recipe
This tender fresh spring salad is tossed with radishes, snow peas and green onions and topped with a crunchy prosciutto.
- 1 slice ham
- 2 cups spring salad vegetables (such as baby lettuce and spinach for babies)
- 2 raves (thinly sliced)
- 6 snow peas (or peas cut into half-inch pieces)
- 1 green onion (sliced)
Cut the prosciutto into 1-inch-wide slices or cut into smaller pieces.
Heat a medium skillet over medium heat.
Add the prosciutto and cook on both sides until golden brown on the edges.
Transfer to a plate and set aside to cool.
Meanwhile, place the green salads on a plate or bowl.
Top with sliced radishes, peas and green onions.
On top, place the chilled crispy prosciutto.
Drizzle with Green Goddess salad dressing or another dressing if desired.
If you decide to use a salad dressing other than Green Goddess, feel free to add some fresh herbs (mint, dill, parsley) to your salad.
Service: 1salad | Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fats: 3g | Saturated fat: 1g | Trans fats: 1g | Cholesterol: 5mg | Sodium: 79mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1097IU | Vitamin C: 26mg | Kicks: 24mg | Iron: 1mg
Have you ever used prosciutto? What is your favorite way to eat it?