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Spring Berry and Farro Salad with Crisped Prosciutto
Serves 8
This delicious salad of fresh in-season strawberries, farro, almonds, feta, and crisped prosciutto bathed in a honey and Dijon dressing is much more than just eye candy. It’s a perfect entrée for impressing a lunch gathering among friends.
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Ingredients
Dressing
- 3 Tbsp (45 mL) red wine vinegar
- 1 small shallot, peeled and finely minced
- 2 tsp (10 mL) honey
- 2 tsp (10 mL) Dijon mustard
- 1/3 cup (80 mL) extra-virgin olive oil
Salad
- 6 cups (1.5 L) washed and spun-dry mixed greens such as baby kale, romaine, and baby spinach
- 1/4 small red onion, thinly sliced
- 1 cup (250 mL) cooked whole farro
- 3 cups (750 mL) whole strawberries, sliced
- 1/3 cup (80 mL) crumbled feta cheese
- 1 oz (28 g) shaved prosciutto
- 1/4 cup (60 mL) raw sliced almonds, toasted
Nutrition
Per serving:
- calories 233
- protein 6 g
-
total fat
7 g
- sat. fat 1 g
-
total carbohydrates
40 g
- sugars 23 g
- fibre 4 g
- sodium 144 mg
Directions
01
In small bowl, combine vinegar, shallot, honey, and Dijon mustard. Whisk to blend. Gradually whisk in olive oil until emulsified. Add more seasonings if you wish. Set aside.
02
On large platter, arrange a mixture of bite-sized greens. Separate onion into rings and scatter overtop, along with cooked farro, strawberries, and crumbled feta.
03
In frying pan, sear prosciutto over medium heat just until it begins to crisp, about 2 minutes. Remove to paper towel-lined plate and blot dry. Crumble into bite-sized pieces and scatter over salad along with toasted almonds. Give dressing a quick whisk and drizzle overtop.
