Fig and Prosciutto Salad
Recipe: #9771
June 03, 2013
Categories: Salads, Meat Salad, Figs, Lettuce, Mediterranean, 5-Minute Prep, Baby Shower, Brunch, Fathers Day, Mothers Day, Romantic Dinner, Sunday Dinner, Gluten-Free, Low Carbohydrate, more
"Such a classic, but such a delicious salad; and, takes just minutes to put together. I happen to use gorgonzola cheese for this salad; but, blue cheese or goat cheese are equally as good. Also, pomegranate balsamic vinegar is pretty common these days. My local grocery stores carry them; but, I know Trader Joes, Whole Foods, and most gourmet shops usually carry it. It is a fantastic condiment to have on hand - not only for this recipe; but, for many others. This makes a great lunch salad; or, perfect for entertaining."
Ingredients
Nutritional
- Serving Size: 1 (164.3 g)
- Calories 251.4
- Total Fat - 18.7 g
- Saturated Fat - 6.6 g
- Cholesterol - 27 mg
- Sodium - 175.6 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 4 g
- Sugars - 14.1 g
- Protein - 4.5 g
- Calcium - 98.2 mg
- Iron - 1.3 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Salad ... Add the greens to either a serving platter or individual salad plates. I love to serve this family style. Top with the figs, prosciutto slices; and, garnish with the cheese, and walnuts. Drizzle with the olive oil and balsamic vinegar. Season with salt and pepper.
Step 2
Note: I get my prosciutto right from the deli, and ask for 10 slices. This way you can get exactly what you need, and how you like it sliced. Then, I like to cut each slice in thinner strips and just fold very simply over the salad. You can always cut or dice it up, but I prefer not too. I like to serve it very rustic.
Step 3
Serve and ENJOY!
Tips
No special items needed.