Prosciutto & Snap Pea Spring Salad and Lemon Feta Crisps Croutons Recipe

Serves 4 | Finish in 20 minutes

Celebrate spring with a beautiful salad featuring seasonal produce and shaved prosciutto dressed in balsamic vinaigrette. The homemade zingy lemon feta cheese crisps “croutons” on top are simple to make, yet spectacular!


  • 1/3 cup Litehouse®  Feta Cheese Crumbles
  • 1/3 cup shredded mozzarella
  • 2 teaspoons lemon zest (fresh or dried)
  • 2 teaspoons parsley (fresh chopped or dried)
  • 8 ounces baby spring mix
  • 8 ounces sugar snap peas
  • ½ cup slivered red onion
  • 4 ounces prosciutto
  • ½ cup Litehouse® Organic Balsamic Vinaigrette Dressing


  1. Pre heat oven to 375°F.
  2. In small bowl, toss together feta cheese, mozzarella cheese, lemon zest and parsley.
  3. Place rounded tablespoons of cheese mixture on baking sheet lined with parchment paper. Use fingers to spread out mounds into flatter circle shapes, approx. 2” diameter. Should make about 8 crisps.
  4. Bake cheese crisps in oven for 6 to 8 minutes, until turning golden and edges browning.
  5. Remove for oven and let cook on baking sheet for 5 minutes.
  6. Meanwhile, prepare salads by tossing together lettuce, snap peas and red onions. Dress with Organic Balsamic Vinaigrette Dressing, or serve on the side.
  7. Before serving, top with one of two Lemon Feta Crisps.

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