White Bean, Roasted Red Pepper and Proscuitto Salad

Make this salad to your own tastes–as little or as much of each component as you like. I think you will like it as much as we did.

White Bean, Roasted Red Pepper, and Prosciutto Saladoriginal recipe
Serves 4

1 bag mesclun mix, washed and dried
1 cup cannellini (white kidney) beans
1 roasted red pepper, julienned (fresh is best, but can use bottled)
5-6 slices prosciutto (cut into thin strips)

White Balsamic-Shallot Vinaigrette

Cook the prosciutto in a hot pan in a little olive oil until crisp. Drain on a paper towel. Let cool.

Place the mesclun greens, beans, roasted red pepper, and prosciutto in a large bowl. Drizzle with half of the vinaigrette. Toss to coat. Add more vinaigrette as desired.

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