Tuesday, December 08, 2015

Tasty Tuesday: Simple Chopped Wedge Salad with Prosciutto

Hello again all! I have a very simple, crowd pleasing salad recipe for you today. I made this with my Hubby and my In-Laws the day after Thanksgiving to serve with some delicious fillets that Travis made. We needed a bit of a change after so much turkey, and this was the perfect protein-packed lunch. I hope you enjoy this dish!

Simple Chopped Wedge Salad with Prosciutto



  • One large head of iceberg lettuce, washed and chopped
  • About eight slices of prosciutto, very thinly sliced
  • 1/2 cup of blue cheese
  • 1/2 cup of walnuts
  • One English cucumber, diced
  • Four Kosher Dill pickles, diced
  • 1 tablespoon of olive oil
  • Salt and pepper to taste 
  • Your favorite vinaigrette dressing (my favorite recipe HERE)


Heat a pan over meduim heat. Add the olive oil to the hot pan and cook the prosciutto, about two minutes on each side. Once it starts to brown, remove from the pan and set on paper towels to cool and drain.  Heat another skillet over meduim heat and add the walnuts to the skillet. Cook until slightly brown and toasted, about six minutes or so. Remove from the heat and set on a plate to cool. Chop your veggies and start assemble the salad in a large bowl. Add your blue cheese and walnuts. Crumble and add your cooked prosciutto. Add the dressing, toss, serve, and enjoy!