Sunday, March 11, 2012

Cubetti Prosciutto Salad

Today I'm back to talking about food from our red kitchen, which is what I normally do here.  Gianna's on a salad kick.  She's already gone through a whole head of green leaf lettuce in three days.  So I bought her some butter lettuce.  Sometimes it's called bibb lettuce on restaurant menus. 
  The root is still attached.  These lettuce leaves are lusciously soft.
I got some hydroponically grown butter lettuce from Kroger.
Later in the week, Gianna said she didn't mind if I put grape tomatoes into her salad.  Usually I get home with a package of grape tomatoes, I rinse them, then leave them on the kitchen bar in a bowl, and they disappear eventually.  I suspect the same would happen if I left a bowl of chocolates there! 

The lycopene that you get in tomatoes is a powerful antioxidant.  Gianna won't eat regular sliced tomatoes, tomatoes from a can, or sundried tomatoes.  But she likes these.  Also cucumber.  She loves cucumber.  Add some shredded artisan cheese, and you have a gourmet salad.  The cubetti prosciutto take the place of boring old bacon bits. 
I found this dressing in the refrigerated section of Kroger.  There are only three lines of ingredients, and they're all recognizable words that I don't have to question.  Gianna says she is hooked on it, and she craves it!  It's the best balsamic dressing we've found.  I don't make my own.
I love that girl....she makes life easy for me, when it comes to making her meals.

Ingredients:
  • Butter lettuce leaves, torn into bite sized pieces
  • Naturally dry aged prosciutto cubetti - from Kroger Marketplace
  • Fontina or Asiago cheese, freshly shredded
  • Grape tomatoes
  • Cucumber sliced into half moons
  • Marzetti Simply Dressed Balsamic
Directions:

Mix all ingredients into a bowl and stir gently to spread the dressing. 

The 2 tbsp serving of dressing has 90 calories and .5g of saturated fat.  See, stick to real, all natural ingredients and you don't have to worry about your salad dressing making your salad fattening!

Pin It

4 comments:

  1. I'm doing this right now, and got the dray aged prosciotto cubetti for the salad. Do I have to cook it? I notice cubes of fat... do I cook that off? or pick them off if you don't recommend cooking the cubetti?

    ReplyDelete
  2. I just checked to be notified of your reply!

    ReplyDelete
  3. No I don’t cook the prosciutto. I pick out some of the fat but I don't spend a lot of time on it. Thanks for coming by!!

    ReplyDelete
  4. Thank you, just in time for us to sit at the table!

    ReplyDelete