Prosciutto and Tomato Salad With Smoked Mozzarella Croutes
Published October 15, 1994
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
¾ cup sun-dried tomatoes, not oil-packed
4 cups mixed salad greens
8 thin slices prosciutto, cut across into thin strips
2 teaspoons balsamic vinegar
2 teaspoons olive oil
½ teaspoon salt
Freshly ground pepper to taste
8 ½-inch slices Tuscan-style bread, halved
8 thin slices smoked mozzarella
Nutritional analysis per serving
23 grams carbs; 66 milligrams cholesterol; 377 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 21 grams fat; 4 grams fiber; 1197 milligrams sodium; 26 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Place tomatoes in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer until softened, about 5 minutes. Drain. In a large bowl, toss together tomatoes, salad greens and prosciutto.
- Step 2
In a small bowl, whisk together the vinegar, oil, salt and pepper. Place the bread on a baking sheet and top each piece with a slice of mozzarella. Bake until the cheese is melted, about 5 minutes.
- Step 3
Toss the salad with the dressing and divide between 2 or 4 plates. Divide the croutes between the plates and serve immediately.
Private Notes
Comments
This is a lovely meal in itself. a YUM of the first order.