Italian Salad with Prosciutto, Peperoncini, and Parmesan
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Cook time: 
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Serves: 6 (large side portions)
This indulgent salad is salty and full of flavor. A favorite for sure!
  • 2 cloves garlic
  • ½ tsp salt
  • ½ tsp black pepper
  • 1½ Tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • ½ cup extra virgin olive oil
  • 2 romaine hearts, washed and chopped
  • 8 peperocini, stems removed, finely chopped
  • 3 oz prosciutto, torn into small pieces
  • ½ cup (1 oz) shredded Parmesan
  1. To prepare the dressing, heat a small nonstick skillet over medium heat. Add the garlic cloves (in their peels) and toast until skins begin to blacken, turning often, about 5 minutes. Peel and mince garlic; transfer to a small bowl. Whisk in remaining dressing ingredients and set aside.
  2. Mix salad ingredients together in a large bowl. Drizzle dressing over the top and toss well. Serve within 1 hour.
Slightly adapted from The Way The Cookie Crumbles, as seen on A Taste of Home Cooking
Nutrition Information
Serving size: ⅙th recipe Calories: 271 Fat: 23.3 Carbohydrates: 10.5 Sugar: 2.7 Sodium: 784 Fiber: 5.7 Protein: 9.8 Cholesterol: 19
Recipe by Prevention RD at