This is the perfect salad to pair with homemade pizza night!
A mix of arugula, radicchio and baby kale is tossed with a simple lemon Dijon vinaigrette and topped with crispy prosciutto and fresh shaved parmesan.
Save this recipe for Italian Mixed Greens Salad with Prosciutto and Lemon Dijion Vinaigrette to Pinterest!
Early last fall I made a batch of pizza dough, assembled various toppings, and let the kids make homemade calzones for dinner.
They all loved it.
They’ve been on my case to do it again PLEASE.
Kayden most of all.
I kept saying we would and then the day would get crazy and I wouldn’t get the dough started in time to rise.
We FINALLY did it again this week.
Unfortunately, it was only half of us though.
Kendall was off at summer camp, Logan and Madeline were off on vacation with their dad, and just Kayden was home.
He was the one that liked the calzones most of all, and since he was home alone I asked if there was anything special he wanted for dinner.
CALZONES!
Obvious answer, right?
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You might be wondering how this relates to Italian Mixed Greens Salad with Prosciutto and Lemon Dijion Vinaigrette.
Well, a few months ago, Logan, Madeline and I were the only ones home and we made homemade pizza for dinner.
I made this salad to go with it and completely forgot I had photographed it until this week when we made Calzones again.
Actually, Kevin and I made homemade pizza and Kayden made a calzone.
I had really been craving a Margherita Pizza with Prosciutto. It definitely didn’t disappoint!
By the way, if you ever want to make pizza at home, you must check out my Tips for Totally Awesome Pizza at Home.
So, back to the salad.
As I was eating my amazing Margherita Pizza with Prosciutto, Kevin his pizza, and Kayden talking about how glad he was that he finally got to make a calzone again (in between bites of food), I realized….
You know what would have been the perfect salad to have with this meal?
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And then I remembered that I actually took photos of this Italian Mixed Greens Salad with Prosciutto and Lemon Dijion Vinaigrette and that I should probably post it before I lost the scrap of paper that I wrote the recipe down on.
Losing this recipe has already happened once and I went on a rampage trying to find it.
I was convinced one of the kids took it out of my kitchen junk draw (aka the spot I stash all my hand written recipes on scraps of paper for “safe keeping”).
In the end I found it safely tucked away in a notebook in the laundry room. Exactly where I had left it after Kevin wrote down some curtain rod measurements.
Sorry, kids. My bad.
Anyway, one of the things I remember most about this salad, aside from that I thought it tasted amazing, was that Madeline LOVED it.
Like, got a tiny bit cranky with me for taking the last of it because it was so good and she wanted some more.
Um, WHAT?
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I don’t know about other families, but salad isn’t usually the vegetable that the kids want more of.
In fact, I’m usually telling them “you need more salad.”
The spot for “can I have seconds, please?” regularly belongs to Roasted Sweet Potatoes with Garlic and Sage, Roasted Asparagus, or the most popular: Kale Chips.
Salad is the thing that I’m always playing human garbage disposal on, because I make too much and there is always some extra.
And so I eat the extra because leftover salad is never good and there is no harm in me having seconds on salad.
The mixed greens part of this salad is a combo of arugula, radicchio, and baby kale.
You can usually find that prepackaged in the store, or you can combine it yourself.
Mix in some thinly sliced basil, or if your fancy you can call it “chiffonade.”
What even does chiffonade mean? Learn How to Quickly Chiffonade Fresh Herbs if you’re curious.
The Lemon Dijion Vinaigrette is super simple, light and refreshing featuring white wine vinegar, lemon juice, olive oil, fresh garlic, a little Dijon, salt and pepper.
Toss the greens in the dressing, serve with crumbled crispy prosciutto on top and fresh shaved parmesan.
What Should I Serve with this Prosciutto Salad?
Pizza night is always our family’s top choice to serve with this Mixed Greens and Prosciutto Salad. Check out this recipe for Supreme Vegetarian Pizza with Mozzarella and Feta. We also love this recipe for Caprese Pizza with Garlic Focaccia Crust.
This Prosciutto Salad recipe is also great for pasta night! We love spaghetti with The Best Marinara Sauce, Easy One Skillet Baked Ziti, and Instant Pot Italian Beef Ragu to go alongside this salad recipe.
Save this recipe for Italian Mixed Greens Salad with Prosciutto and Lemon Dijion Vinaigrette to Pinterest!
So, here are your weekend plans:
- plan a homemade pizza dinner night
- make this Italian Mixed Greens Salad with Prosciutto and Lemon Dijion Vinaigrette to serve with it
- pour your self a glass of red wine or whatever pizza dinner beverage you prefer.
Enjoy!
What is your favorite salad to serve with pizza?
Love this recipe for Italian Mixes Greens Salad with Prosciutto and Lemon Dijion Vinaigrette?
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Italian Mixed Greens Salad with Prosciutto and Lemon Dijion Vinaigrette
This is the perfect salad to pair with homemade pizza night! A mix of arugula, radicchio and baby kale is tossed with a simple lemon Dijon vinaigrette and topped with crispy prosciutto and fresh shaved parmesan.
Ingredients
- 1 tablespoon Lemon Juice
- 1 Tablespoon White Wine Vinegar
- 2 tablespoons Extra Virgin Olive Oil
- 1 clove Garlic, finely minced
- 1 teaspoon Dijion Mustard
- Salt and Pepper, to taste
- 3 ounces Italian Mixed Greens (Arugula, Raddichio, Baby Kale)
- 5 large Basil Leaves, thinly sliced
- 2 1/2 ounces Proscuitto, cooked until crispy and crumbled
- 1/4 cup shaved Fresh Parmesan
Instructions
For the Lemon Dijion Vinaigrette
- Combine all ingredients in a small jar. Tightly screw the lid on and shake vigorously.
- Dressing may be doubled if you like your salads heavily dressed, if you're making a larger portion to feed more people, or if you simply would like leftover salad dressing. The amount listed is what I used for dressing 1 salad recipe.
- Store any leftovers in a sealed jar in the refrigerator.
For the Salad
- In a medium sized salad bowl, combine the greens and the basil. Toss with 1 recipe of the Lemon Dijion Vinaigrette.
- Sprinkle the top of the salad with the crispy prosciutto and shaved parmesan. Serve immediately.
Notes
If you can't find prepackaged blends of Italian Mixed Greens simply use the following amounts: 1 3/8 ounces Baby Arugula, 1/4 ounce Radicchio, and 1 3/8 ounce Baby Kale.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 130Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 18mgSodium 688mgCarbohydrates 3gFiber 1gSugar 0gProtein 7g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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Bekah
Friday 30th of June 2017
This salad is THE BEST! I had it with all arugula - which I'm not always a fan of - and love it so much I made it again the next day!
Katie
Saturday 1st of July 2017
So glad you liked it so much! Thanks for letting me know! ;)