Romaine Salad With Provolone and Prosciutto |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is the best accompaniment to a heavy pasta meal. The only way I can describe the dressing is to say it tastes bright and light . If there is any leftover after a meal is over, there isn't for long, because I always end up picking at it until it's gone! Ingredients:
2 lemons |
1/4 cup extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon sugar |
1 (10 ounce) package romaine lettuce |
1/4 cup red onion, thinly sliced |
1 fire roasted red pepper, diced |
3 slices prosciutto, diced (about 2 oz.) |
4 ounces provolone cheese, cubed |
1/2 cup kalamata olive |
Directions:
1. Grate zest from 1 lemon into salad bowl.
2. Squeeze juice from lemons into bowl. You should have at least 4 tablespoons.
3. Whisk in olive oil, salt, pepper, and sugar until well blended.
4. Add romaine, onion, peppers, proscuitto, provolone, and olives.
5. Toss well until thoroughly combined.
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