Quick And Healthy Fig and Prosciutto Salad with Orange Vinaigrette
This salad goes perfectly with buttered hazelnut or walnut bread, or other dense breads.
Fig and Prosciutto Salad
Fig and Prosciutto Salad
| Servings | Prep Time |
| 4servings | 15minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
Ingredients
- 1 large oakleaf lettuce separated
- 4 ripe figs
- 100 g prosciutto cut into strips
- 16 fresh basil leaves thinly sliced
- 40 g parmesan
- Orange Vinaigrette
- 1 1/2 tbsp orange juice
- 1 tsp balsamic vinegar
- 1 tsp wholegrain mustard
- 1/2 tsp orange zest grated
- 1/3 cup olive oil
Servings: servings
Units:
Ingredients
Servings: servings Units: |
Instructions
- To make the vinaigrette, mix the orange juice, vinegar, mustard and orange zest in a small bowl. Whisk in the oil until thoroughly combined.
- Place the lettuce in a large bowl. Drizzle the vinaigrette over the lettuce and gently mix to coat. Divide the lettuce among four serving plates.
- Quarter the figs lengthwise. If desired, use a sharp knife to make small incisions just underneath to skin to make it easier to remove the flesh when eating.
- Place the figs beside the lettuce. Arrange the prosciutto strips and basil over the figs and shave the parmesan over the top to serve.
Recipe Notes
Tip: If fresh figs are not available, you can substitute dried figs- coarsely chop one soft, dried fig per person and sprinkle over the salad.
Per serving: 299 calories, 12 g protein, 26 g fat (7 g saturated fat), 6 g carbohydrate (5 g sugars), 2 g fibre, 474 mg sodium
