SALAD PIZZA
We swapped the red sauce for crisp lettuce tossed in a bracing dressing-and we're into it.
Provided by Jenny Rosenstrach
Categories Bon Appétit Dinner Pizza Lettuce Prosciutto Blue Cheese
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F. Place dough on a rimmed baking sheet and drizzle with 1 Tbsp. oil; turn to coat. Stretch dough outward with your hands until it covers the entire sheet (it should be thin, which is what you want). If dough springs back, let it rest a few minutes to relax before stretching again.
- Mix garlic and 2 Tbsp. oil in a small bowl. Drizzle over dough, using your hands to spread across entire surface; season with salt and pepper. Bake dough, rotating baking sheet once, until golden, puffed, and crisp all over, 10-12 minutes. Let cool slightly (so lettuce won't wilt).
- Toss lettuce, Gorgonzola, pickled onion, and chives in a large bowl; season with salt and pepper. Whisk vinegar and sugar in another small bowl, then, whisking constantly, gradually stream in remaining 1/3 cup oil. Pour dressing over salad and toss to coat.
- Arrange salad on top of pizza crust and drape prosciutto over. Slice pizza into squares.
GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD
There's an amazing Italian grocery store near me, which has some amazing pasta salads. They are not cheap, but they are delicious. My favorite one is the Gorgonzola and prosciutto pasta salad. This is my clone of it and it tastes exactly like theirs when tasted side by side.
Provided by AUSTAD
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
- Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
- Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 27.6 g, Cholesterol 42 mg, Fat 24.2 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 526.7 mg, Sugar 2 g
CLASSIC ITALIAN SALAD WITH PROSCIUTTO & GORGONZOLA
I created this salad after having it at a favorite restaurant. Easy and great for entertaining. Other toss ins such as peppercinis and olives can be added. Remember though that the prosciutto and cheeses are salty so adjust accordingly. I have a bottle of Olive Gardens salad dressing that I like to use for this but your favorite will be delicious.
Provided by MacChef
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the prosciutto in thin strips and saute in a little olive oil until crisp, about 4-5 minutes.
- Toss in all salad ingredients into a large bowl. Add dressing (1/2 cup may be more or less than you like so add to taste). Toss before serving and top each plate with 1/2 tablespoons of parmesian cheese. Enjoy!
Nutrition Facts : Calories 131.4, Fat 9.5, SaturatedFat 3.2, Cholesterol 9.3, Sodium 532.8, Carbohydrate 8.1, Fiber 1.3, Sugar 2.5, Protein 4.3
PROSCIUTTO AND GORGONZOLA SALAD
Make and share this Prosciutto and Gorgonzola Salad recipe from Food.com.
Provided by English_Rose
Categories Ham
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the olive oil, vinegar and mustard and season well.
- Trim the root and separate the leaves of the lettuce; slice the hearts in two. Place in a large bowl with the arugula, and pour over the dressing. Mix well; pile on a serving plate.
- Arrange the melon cubes over the salad and top with the cheese and the prosciutto slices, torn into strips. Scatter the parsley on top and serve.
Nutrition Facts : Calories 351, Fat 28.3, SaturatedFat 11.2, Cholesterol 37.2, Sodium 731.5, Carbohydrate 13.8, Fiber 1.9, Sugar 11.8, Protein 12.7
BUCA DI BEPPO GREEN SALAD WITH PROSCUITTO AND GORGONZOLA
Had this fabulous salad several years ago on my birthday with friends. We loved it so much, I searched and found the recipe, which was published in the Arizona Republic. I'm adding it here for safekeeping.
Provided by Suzycooksforfun
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, toss lettuce and onion with enough vinaigrette (see separate recipe to moisten.
- Place on large platter. Top with Gorgonzola, prosciutto, olives and pepperoncini.
Nutrition Facts : Calories 65.1, Fat 4.6, SaturatedFat 2.7, Cholesterol 10.7, Sodium 663.7, Carbohydrate 3, Fiber 0.7, Sugar 1.6, Protein 3.5
FIG, PROSCIUTTO, GORGONZOLA SALAD
From Cooking Light. This is so simple and quick to make. I tried grilling the figs (thanks to Rita for the idea from her recipe for grilled figs--Recipe#68915), before adding the remaining ingredients and I thought the salad was even better.
Provided by iris5555
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in a small saucepan; bring to a boil.
- Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.
- Heat a large nonstick skillet over medium-high heat.
- Add prosciutto; sauté 3 minutes or until lightly browned.
- Arrange 4 fig halves on each of 6 salad plates.
- Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.
- Serve immediately.
Nutrition Facts : Calories 175.7, Fat 5.2, SaturatedFat 3.2, Cholesterol 12.7, Sodium 333.9, Carbohydrate 30.7, Fiber 3.7, Sugar 26.6, Protein 4.6
GREENS WITH PROSCIUTTO, GORGONZOLA AND PEPPERONCINI
If you're craving a unique salad with tons of flavor, this is the one for you! Prosciutto adds a salty, savory depth while gorgonzola and pepperoncini make for a perfect pair.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In 10-inch nonstick skillet, cook prosciutto over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Cook 5 to 10 minutes longer, stirring frequently, until prosciutto becomes mostly crisp. Drain on paper towel.
- In large bowl, place salad greens, arugula, radicchio and vinaigrette; toss to coat. Sprinkle with prosciutto and cheese. Garnish with pepperoncini peppers.
Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 2 g, TransFat 0 g
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