Things are finally beginning to look a bit brighter! It's warming up outside and local farmers are beginning to bring more fresh produce out to their stands. Nothing sounds better than a fresh salad that requires no cooking or baking on these warm, sunny days. This salad is made of mixed greens, melon, and prosciutto and topped with a balsamic vinaigrette made from scratch. Try serving it with rosemary foccacia bread or another hearty Italian bread for a more filling meal.
Prosciutto, Melon, and Parmesan Salad
Serves 1
Serves 1
Ingredients:
2 cups mixed greens
½ cup sliced melon
¼ cup halved red + green grapes
¼ cup thinly sliced fresh fennel + a few fennel fronds for garnish
1 thin slice prosciutto, cut into long strands
1 Tbsp. freshly grated parmesan cheese
1 thin slice red onion, cut into half moons
Pinch of fresh chiffonade basil
Quick Balsamic Vinaigrette
Stir together: 1 tsp. extra virgin olive oil, ½ tsp. balsamic vinegar, a squeeze of fresh lemon juice, a drop of mustard, a small drizzle of honey, a pinch of salt, and a dash of pepper
Submitted by:
Kori Higgins
UTK Nutrition Student
(865) 809-2001
No comments:
Post a Comment