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