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