Prosciutto & Snap Pea Salad with Balsamic Vinaigrette & Lemon Feta Crisps Recipe

Spring means salad, salad, salad!  Entrée salads are an easy, nutrient-packed meal and my Prosciutto Snap Pea Salad with Lemon Feta Crisps brings zesty attitude and amazing taste to lunch or dinner. Dressed in Organic Balsamic Vinaigrette Dressing, the slightly sweet, just-a-touch-tangy flavor appeals to most everyone, young and old – as do those crispy cheese rounds on top.

Prosciutto Snap Pea Salad with Lemon Feta Crisps

So, let’s talk about those lemon feta cheese crisps, they add another element of flavor and texture to this green spring salad. Surprisingly quick and simple to make, it’s just a matter of tossing together feta cheese crumbles, mozzarella, lemon zest and a bit of parsley and baking in for 6 to 8 minutes in the oven!

Thinly sliced prosciutto, dry-cured and thinly-sliced Italian ham, adds to this celebration of spring flavor – it’s salty, savory and rich, and just a little goes a long way. If prosciutto is unavailable at your market, or out of your budget, thinly sliced ham will work just as well. 

Lemon Feta Crisps fresh from the oven

 While are no rules when it comes to picking out vegetables for your green spring salad, I like to keep it simple and focus on the new arrivals in the produce section like baby lettuces and sugar snap peas – I love that contrast of delicate and crunch!  However, pick YOUR favorite! Other vegetables perfect for a spring salad include asparagus, radishes, peas, leeks and onions of virtually every persuasion. 

Prosciutto Snap Pea Salad with Lemon Feta Crisps

Nothing pulls a salad together, quickly and with great taste, quite like a vinaigrette. And, the new Organic Balsamic Vinaigrette Dressing from Litehouse Foods is a flavorful experience, balancing the sweet and mellower twang of balsamic vinegar with signature herbs. Grab a bottle off the refrigerated shelves of your produce department, it’s fabulous not just on green salads, but also pasta salads and as a marinade for your favorite protein. And, of course, is USDA approved organic, non-GMO, gluten free and, now, dairy free!

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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