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.
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.
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.
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!