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Crispy Prosciutto Pine Nut Salad

Course Salad
Author A Cup Full of Sass


  • Prosciutto slices or chopped
  • 1 tsp. minced garlic
  • 2 Tablespoons of Pine nuts more or less
  • Organic Spring Mix Spinach or Arugula
  • Fresh white mushrooms
  • Carrot ribbons
  • Red Onion slices
  • Shredded Parmesan cheese


  • Saute prosciutto slices or chopped prosciutto with 1 tsp. minced garlic on low to medium heat. You want the prosciutto to get nice and crispy.
  • Once finished remove from pan.
  • In the same pan add 2 Tablespoons of pine nuts. You can add more or less. Toast for one or two minutes. Be careful not to burn them.
  • Thinly slice white mushrooms and red onion. Make as little or as much as you'd like.
  • Peel strips from a carrot to make a ribbon. Note: To make carrot ribbons, peel carrots starting at the larger end using a peeler to make ribbons.
  • Add all ingredients to the spring mix, spinach or arugula.
  • Sprinkle with shredded parmesan cheese and freshly ground pepper.