Description
This prosciutto salad is easy to make, yet it feels elegant with salty prosciutto and mixed greens, sweet mango, burrata and a balsamic glaze!
Ingredients
Units
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- 1/4 cup balsamic vinegar (4 tablespoons)
- 1 1/2 tablespoons sugar
- 6 cups mixed baby leaves (e.g., spinach, arugula, 140 grams)
- 4 green onions, thinly sliced
- 1 large mango, diced
- 5 ounces prosciutto, torn into desired size (135 grams)
- 2-4 tablespoons pine nuts
- 4 ounces cream cheese (115 grams)
- 1 ball burrata (net weight around 5 ounces or 150 grams)
- 1 tablespoon olive oil, optional
- sprinkle sea salt, optional
- fresh basil for garnish, optional
Instructions
- Start by making a balsamic glaze: Combine balsamic vinegar and sugar in a small saucepan. Bring it to a simmer and simmer for 20 minutes or until reduced by half. Let cool (I do this in a tub of cold water while I prepare the rest).
- In a large serving bowl, add mixed greens, green onions, mango and prosciutto.
- Roast pine nuts in a dry non-stick pan on medium high heat until golden and smells nutty, about 2-3 minutes. Sprinkle on top of the salad.
- Dollop the cream cheese randomly over the salad, about 1/2 teaspoon for each dollop.
- In a small bowl, open the burrata. Add small pieces of burrata all over the salad.
- Drizzle with a little olive oil, balsamic glaze and a sprinkle of sea salt. Garnish with fresh basil, if desired. Serve with crusty bread!
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Salads
- Cuisine: Italian
Nutrition
- Serving Size: 1/4
- Calories: 340
- Sugar: 16.5
- Sodium: 542
- Fat: 21.5
- Saturated Fat: 7.2
- Trans Fat: 0
- Carbohydrates: 21.2
- Fiber: 2.6
- Protein: 17.1
- Cholesterol: 50