Mendocino Farms Prosciutto Salad
Ingredients
For the dressing
1/3 cup of olive oil
1/4 cup of balsamic vinegar
2 Tbsp of pesto sauce
1/4 cup basil leaves, thinly sliced
Salt and pepper, to taste
For the salad
2 packages of living butter lettuce, chopped
8 whole carrots, sliced and cut in half moons
2 zucchini, sliced and cut in half moons
1/4 red onion, thinly sliced
1 cup of cherry tomatoes, sliced in half
1 cup of mozzarella pearls, sliced in half
8 slices of prosciutto, torn into smaller pieces
~1 cup of shredded rotisserie chicken
1/2 cup of candied pecans, roughly chopped
1/2 cup of candied almonds, roughly chopped
Salt and pepper, to taste
Handful of fresh basil leaves, to garnish
Instructions
1. Preheat oven to 425 degrees F
2. Toss cut zucchini and carrots with some olive oil, salt, and pepper on a small baking sheet. Roast the vegetables for about 20-25 minutes or desired texture. Let cool
3. Make the dressing by adding all dressing ingredients to a mason jar and shake
4. In a large bowl, combine all salad ingredients - butter lettuce, red onions, cherry tomatoes, mozzarella, prosciutto, chicken and candied pecans and almonds, and cooled roasted vegetables
5. Add desired amount of dressing and mix. Top with salt and pepper and garnish with fresh basil leaves
