Italian Mixed Salad

Prosciutto, arugula, radicchio, Gorgonzola and pepperoncini peppers make up this classic Italian salad.


6 servings


1/4 pound prosciutto (8 to 10 slices), cut into 1/8-inch strips
4 cups bite-size pieces mixed salad greens
1 cup bite-size pieces arugula
1 small head radicchio, cut into thin strips (1 cup)
1/3 cup red wine vinaigrette
1/2 cup crumbled Gorgonzola cheese (2 ounce)
6 pepperoncini peppers (bottled Italian peppers), drained, if desired


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.

Estimated Time

Preparation/Total Time: 25 minutes

Additional Information

If prosciutto isn't available in your area, very thinly sliced deli ham can be substituted. Make sure to pat the ham dry with paper towels before cooking it. The ham may not become as crisp and chewy and may remain in larger pieces. Another substitution is 6 slices of crisply cooked bacon, crumbled.

This robust, full-flavored salad would be delicious alongside grilled steak or lamb chops.

Prosciutto is a dry-cured Italian ham that is usually sliced paper thin. It can be found in the deli area of most large supermarkets, at meat markets and at Italian markets.

Nutritional Information

Amount per serving: Calories 100 (Calories from Fat 60), Total Fat 6 g (Saturated Fat 2 1/2 g, Trans Fat 0 g), Cholesterol 20 mg; Sodium 620 mg; Total Carbohydrate 3 g (Dietary Fiber 0 g, Sugars 2 g), Protein 7 g; Exchanges: 1 Vegetable; 1/2 High-Fat Meat; 1/2 Fat; Carbohydrate Choices: 0

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