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Richard Roberts' Tomato Mozzarella Prosciutto Salad

Ingredients
  Balsamic vinegar 6 Tablespoon (Kirkland Signature)
  Minced garlic 4 Teaspoon
  Salt To Taste
  Ground black pepper To Taste
  Extra virgin olive oil 1 Cup (16 tbs) (Kirkland Signature)
  Chopped fresh basil 1⁄4 Cup (4 tbs)
  Ripe tomatoes 8 Medium
  Mozzarella 8 Ounce
  Prosciutto panino 1 Pound
  Pine nuts 3⁄4 Cup (12 tbs)
Directions

MAKING
1) In a large bowl, mix together vinegar, garlic, salt and pepper. Slowly add in the olive oil along with chopped basil. Whisk well.
2) Refrigerate the bowl.
3) Slice the tomatoes, mozzarella and prosciutto into 16 slices of 1/8 to 1/4 inch.
4) In a small skillet or toaster oven, toast the pine nuts till they turn golden. Allow them to cool down.
5) Let the basil vinaigrette come down to room temperature.
6) To serve, arrange the 2 slices of tomato, mozzarella and prosciutto on small individual plates.

SERVING
7) Just when about to serve, drizzle the basil vinaigrette over the slices. Garnish with toasted pine nuts on top.
8) Serve the Salad with Italian Bread on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Toasted
Dish: 
Salad
Ingredient: 
Pork
Interest: 
Party, Healthy
Cook Time: 
10 Minutes
Servings: 
6

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 796 Calories from Fat 587

% Daily Value*

Total Fat 66 g100.9%

Saturated Fat 11.1 g55.5%

Trans Fat 0 g

Cholesterol 83.9 mg28%

Sodium 1718.3 mg71.6%

Total Carbohydrates 13 g4.4%

Dietary Fiber 2.7 g10.9%

Sugars 7.6 g

Protein 31 g62.7%

Vitamin A 33.6% Vitamin C 37%

Calcium 22.3% Iron 9.9%

*Based on a 2000 Calorie diet

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Richard Roberts' Tomato Mozzarella Prosciutto Salad Recipe