Romaine Raspberry Pecan Salad with Prosciutto

Fresh raspberries, crunchy pecans and prosciutto, drizzled with a honey balsamic dressing are what make this sweet and refreshing salad a must try.

Pork ribs
 

Cut: Prosciutto

Prep Time: 10 minutes

Cook Time: 5 minutes
Number of Servings: 4

 

Ingredient

Dressing:

  • 3 Tbsp (45 mL) canola oil

  • 3 Tbsp (45 mL) balsamic vinegar

  • 1 Tbsp (15 mL) liquid honey

  • 1 clove garlic, minced

  • 1/2 tsp (2 mL) salt

  • 1/4 tsp (1 mL) ground black pepper

Salad:

  • 1/4 cup (60 mL) toasted pecan halves

  • 8 cups (2 L) lettuce mix

  • 8 slices prosciutto, torn into bite slices pieces

  • 1 cup (250 mL) fresh raspberries

Directions:

  1. In a bowl, whisk together oil, vinegar, honey, garlic, salt and pepper. Set aside.

  2. For toasting pecans: In a dry skillet over medium heat, add pecans and cook, stirring frequently, until they are a deep golden brown and fragrant, about 5 minutes. Stirring frequently to prevent uneven toasting or burning. Remove from the heat and place on a plate to cool completely.

  3. Toss together lettuce mix, prosciutto and raspberries. Arrange on individual plates. Divide prosciutto evenly over salads. Drizzle with dressing. Garnish with pecans.

Nutritional Analysis:

 

YIELD:

4 servings.
 

SERVING SIZE:

Per 2 cups (500 mL) serving.

Per Serving
Calories 200
Total Fat 16 g
Saturated Fat 1.5 g
Cholesterol 0 mg
Carbohydrates 15 g
Fiber 2 g
Sugars 6 g
Protein 2 g
Sodium 350 mg
Potassium 50 mg
 

Source: SaskPork

 
 
Lunch, SaladsDorothy Method: Other, Cut: Pork Belly