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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Prosciutto salad with spring greens

Spring Mix Salad

Posted by: Ari Laing

Our spring mix salad features light, crisp baby lettuces, crunchy snap peas, radishes, and thin slices of prosciutto. Toss with a simple, but flavorful lemon vinaigrette for an easy side salad with amazing texture. GF, DF

recipe +-

Posted by: Ari Laing
Spring mix salad with peas and prosciutto
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Spring Mix Salad

Our spring mix salad features light, crisp baby lettuces, crunchy snap peas, radishes, and thin slices of prosciutto. Toss with a simple, but flavorful lemon vinaigrette for an easy side salad with amazing texture. GF, DF
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Appetizer, Salad
Cuisine: American
Keyword: lemon vinaigrette, prosciutto, prosciutto salad, spring lettuce salad
Servings: 2 servings
Calories: 697kcal
Author: Ari Laing

Equipment

  • Large bowl or platter for serving
  • Mason jar with lid or small bowl and whisk to make salad dressing

Ingredients

For the salad

  • 4 oz Little Leaf Farms Baby Spring Mix
  • 1 cup snap peas trimmed and thinly sliced into ¼" pieces
  • ½ cup radishes trimmed and julienned
  • 3 oz Prosciutto thinly sliced, ripped into small, bite-size pieces

For the lemon vinaigrette

  • ½ cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice about ½ large lemon
  • 1 Tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 2 Tbsp chives thinly sliced
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper

Instructions

  • Assemble the salad. Place Little Leaf Farms Baby Spring Mix in a large bowl or on a large platter. Scatter the sliced snap peas and radishes on top, then add the thinly sliced prosciutto.
  • Make the lemon vinaigrette. Combine ½ cup extra virgin olive oil, 2 Tbsp fresh lemon juice, 1 Tbsp white wine vinegar, 1 tsp Dijon, 2 Tbsp sliced chives, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper in a small jar with lid. Seal tightly, then shake vigorously until emulsified. Alternatively, you can whisk all salad dressing ingredients together in a small bowl.
  • Toss the salad, then serve. Drizzle as much of the lemon vinaigrette on top as you like. Toss, then taste and adjust seasoning as needed. A little additional black pepper is nice, but you likely will not need more salt, given the dressing and the prosciutto. Serve immediately!

Notes

  • Nutrition facts include all of the lemon vinaigrette. It is very likely that you will have leftover dressing, so take that into consideration. Leftover vinaigrette will keep for up to 2 weeks in a fridge.
  • Do not dress the salad more than 30 minutes before serving or it will begin to wilt.

Nutrition

Sodium: 920mg | Calcium: 46mg | Vitamin C: 54mg | Vitamin A: 1329IU | Sugar: 3g | Fiber: 2g | Potassium: 382mg | Cholesterol: 28mg | Calories: 697kcal | Trans Fat: 1g | Monounsaturated Fat: 47g | Polyunsaturated Fat: 9g | Saturated Fat: 13g | Fat: 71g | Protein: 8g | Carbohydrates: 9g | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!