Prosciutto and Tomato Salad With Smoked Mozzarella Croutes
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:Two main-course or four first-course servings
- ¾cup sun-dried tomatoes, not oil-packed
- 4cups mixed salad greens
- 8thin slices prosciutto, cut across into thin strips
- 2teaspoons balsamic vinegar
- 2teaspoons olive oil
- ½teaspoon salt
- Freshly ground pepper to taste
- 8½-inch slices Tuscan-style bread, halved
- 8thin slices smoked mozzarella
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
377 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 26 grams protein; 1197 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Preheat the oven to 350 degrees. Place tomatoes in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer until softened, about 5 minutes. Drain. In a large bowl, toss together tomatoes, salad greens and prosciutto.
- Step 2
In a small bowl, whisk together the vinegar, oil, salt and pepper. Place the bread on a baking sheet and top each piece with a slice of mozzarella. Bake until the cheese is melted, about 5 minutes.
- Step 3
Toss the salad with the dressing and divide between 2 or 4 plates. Divide the croutes between the plates and serve immediately.
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Annie
This is a lovely meal in itself. a YUM of the first order.
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