Arugula and Prosciutto Salad with Lemony Vinaigrette
This delicious salad only has 4 components but has THE best flavor! Perfect salad for summer.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 side salads 1x
Ingredients
For the salad:
- 4 ounces arugula
- 4 ounces prosciutto, sliced into squares
- 8 ounces French bread, torn into small chunks
For the dressing:
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 2 cloves garlic, very finely minced
- 1 tablespoon shallot, very finely minced
- 1 teaspoon Dijon mustard
Instructions
- Start with your croutons. Heat a large skillet over medium – medium high heat with lots of olive oil. When hot, add your bread chunks and toss to combine so they are evenly coated in oil. Season with salt and pepper and toss. Toast the croutons, stirring often, until they are crispy and golden brown on the outside and slightly chewy on the inside. You will most likely need to add more oil and toss periodically as the pan gets too dry.
- For the dressing, add all ingredients to a mason jar or bowl, season liberally with salt and pepper, and shake or whisk to combine. Set aside
- To assemble, add the arugula to a large bowl, add the pieces of prosciutto to the arugula, and finish with the croutons (let them cool a bit so they don’t wilt the arugula). Finish with your dressing (to taste – don’t add the whole jar) and toss to combine!
Notes
*If you don’t want to babysit the croutons, you can bake them in the oven. I would preheat the oven to 350, lay the croutons out on a parchment lined baking sheet, toss with plenty of oil, salt, and pepper, and bake until golden brown and crispy on the outside!
Nutrition info accounts for about 2/3 of the dressing used – I always have some left over!
Nutrition
- Serving Size: 1/6 of the salad
- Calories: 241
- Sugar: 1 g
- Sodium: 357 mg
- Fat: 16 g
- Saturated Fat: 20 g
- Trans Fat: 3 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 12 mg