• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Contact
  • Recipe Index
    • Breakfast & Brunch
    • Appetizers
    • Main Meals
    • Desserts
    • Sides
    • Sauces
    • Snacks
  • Favorite Restaurants

Audible Eating

Changing up your food "playbook"

September 5, 2018 Main Meals

Prosciutto, Pear, Arugula Salad…Refreshing and Simple


Print Recipe
Prosciutto, Pear, and Arugula Salad
This salad came to me after being canceled from work on a rainy afternoon. I needed something refreshing and tasty without a lot of calories. Let me tell you this is the lunch or dinner you will fall in love with! ***TIP: if you are just making this for one person, cut the salad ingredients in half.
Course Main Dish
Prep Time 5 minutes
Cook Time 0 minutes
Servings
people
Ingredients
Salad
  • 6 deli slices prosciutto rolled and sliced into pinwheels
  • 1/2 sliced bosc pear brown pears
  • 1/2-1 bag arugula
  • 1 sliced avocado
  • 1/4 cup crumbled blue cheese I like stilton blue cheese
Grapefruit Vinaigrette
  • 1/2 cup grapefruit juice fresh
  • 1/4 cup olive oil
  • 1 tsp rice wine vinegar
  • 1 T honey
  • 1 pinch kosher salt
Course Main Dish
Prep Time 5 minutes
Cook Time 0 minutes
Servings
people
Ingredients
Salad
  • 6 deli slices prosciutto rolled and sliced into pinwheels
  • 1/2 sliced bosc pear brown pears
  • 1/2-1 bag arugula
  • 1 sliced avocado
  • 1/4 cup crumbled blue cheese I like stilton blue cheese
Grapefruit Vinaigrette
  • 1/2 cup grapefruit juice fresh
  • 1/4 cup olive oil
  • 1 tsp rice wine vinegar
  • 1 T honey
  • 1 pinch kosher salt
Instructions
Grapefruit Vinaigrette
  1. Add all your ingredients into a mason jar, or tupperware container and give it a good shake. Refrigerate for 5-10 minutes while making the salad.
Salad
  1. Start by placing the arugula in a mixing bowl, if making for more than one person. If it is just for yourself, don't dirty a mixing bowl, place it on a plate or large bowl you will eat from.
  2. Slice your pear, and avocado into thin strips. Place it on the arugula.
  3. With my prosciutto I rolled it, and cut it four times into what us midwesterners call pinwheels. Each cut is about 1 inch wide allowing you to get the perfect salty bite when eating this salad. After rolling and cutting, add those to the arugula mix.
  4. Finally, pull out your wedge of blue cheese. Take a fork and start scraping crumbles off the wedge. This technique is so much easier than trying to cut into the wedge to make crumbles. Add the blue cheese to our salad mixture.
  5. Last but not least add a couple tablespoons of your grapefruit vinaigrette to the salad. This is a sweet and sour dressing to complement the saltiness from the prosciutto and blue cheese. Start with less, because you can always add more if needed. ***TIP: your dressing will separate while cooling, so make sure you give it a good shake before using on your salad.
  6. Enjoy!!!!
Recipe Notes

Categories: Main Meals

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hey y'all! I'm an ICU nurse by day and busy wife by night. Football consumes my life...my husband plays in the NFL so I'm always hosting our "football family" for dinner too. I'm obsessed with butter, my dogs, and tailgating. Welcome to my playbook for the kitchen!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Get the latest posts via email!

Categories

Archives

Latest Pins!

Follow on Instagram!

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2023 · Site Design by BD Web Studio · Powered by Genesis