I have to tell you, I’m really itching to bake something. I don’t know if you’ve noticed, but I’ve kept it healthy as of recent…
Buffalo Chicken Spaghetti Squash = Local carb, quick and easy.
Black Bean Enchiladas= Delicious, quick, vegetarian and good for you.
Eggplant Rolls with Goat Cheese = light and divine.
The last thing I made was an epic chocolate raspberry truffle cake and a bluberry-rhubarb crisp (to die for! Must remake!) for my friend Sara’s wedding rehearsal
The wedding and the rehearsal were in this barn… on a flower farm. Isn’t that the cutest?! Ok back to food…
I love making healthy things to eat, but let’s be honest. Making pie is just plain fun. I’m starting to miss it. Fourth of July is next week, you bet your buns I’ll be making a pie (Remember when I made Strawberry Rhubarb Pie with a touch of bourbon last year?).
But before we get all patriotic and start playing with butter, let’s do a little more green and talk about a super tasty salad. This salad is guaranteed to satisfy. It’s light but has enough fat in it to keep you satisfied. We all hate the word fat, but when was the last time you were hungry after eating a few spoonfuls of peanut butter?
Fat keeps you full. Enjoy it. In moderation.
But really, prosciutto is probably not the kind of fat that’s good for you, but luckily it’s so intense that a little bit goes a long way.
Arugula Salad with Mozzarella, Prosciutto and Lemon-Caper Vinaigrette
2 cups Arugula
1-2 oz prosciutto (I used 1)
2 oz fresh mozzarella
1 tbsp olive oil
1 tbsp lemon juice
1/2 tbsp capers
2 tsp fresh chopped oregano
pinch of black pepper
Lay arugula on a plate. Top with prosciutto and mozzarella. In a bowl, whisk together olive oil, lemon juice, capers, oregano and pepper. Drizzle dressing over salad and serve.
I am completely in love with this salad. It’s pretty much perfect for one person or two. I’ve made it at least 4 times (probably because I bought a 4 oz pack of prosciutto), shared it twice and it’s delicious. You know what else I’m in love with? Showing you pictures of this wedding.
It was also pretty much perfect. Ok ok, you’re probably over it right? I’ll keep my wedding obsession on my pinterest board and try to stick to food.
4th of July and Pie is coming up. What are you excited about?
8 thoughts on “Arugula Salad with Mozzarella, Prosciutto and Lemon-Caper Vinaigrette”
Proscuitto and Mozzarella- Reminds me of meals in Italy 🙂
Where did you find good proscuitto? I’d love to recreate this!
You forgot that 4th of July means pie AND ice cream.
Honestly, I’m not sure I’m too picky with prosciutto… I got it at Trader Joe’s. For some reason, when I was in Italy I never ate prosciutto. Clearly my mind was not in the right place.
LOVE this combo. This salad looks so fresh and perfectly salty. Yum.
I love everything about this salad! (And I LOVE fat!) 🙂
Yay for fat! It made me think of you and your peanut post… because peanuts clearly make me think of fat…