Stacked Italian Salad with Crispy Prosciutto and Marinated Vegetables
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 0 min
- Cost
- $16.50
- Nutrition
- 420 cal · 28g protein
- quick
🍳 1 pan + 1 bowl · Picky-eater safe bet: cheese
Stacked Italian Salad with Crispy Prosciutto and Marinated Vegetables is a Italian weeknight dinner that serves 4 and is on the table in about 20 minutes, for around $17 in groceries. You'll need 1 pan + 1 bowl, and the 7 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 8 oz sliced prosciutto
- 8 oz fresh mozzarella ball
- 1 jar (12 oz) roasted red peppers
- 1 jar (12 oz) marinated artichoke hearts
- 1 lb cherry tomatoes
- 1 head romaine lettuce
- 1/2 cup italian salad dressing
Steps
- Chop romaine into bite-sized pieces; halve cherry tomatoes; tear mozzarella into chunks; drain and halve artichoke hearts and roasted peppers.
- Tear prosciutto into bite-sized pieces, scatter on a skillet over medium heat, and toast 3–4 minutes until crispy, then break into shards and set aside.
- In a large bowl, toss romaine, tomatoes, mozzarella, artichokes, and roasted peppers with italian dressing until evenly coated.
- Divide salad among four bowls or plates, top with crispy prosciutto shards, and serve immediately.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 18 g
- Fiber
- 6 g
- Sugar
- 5 g
- Fat
- 28 g
- Saturated fat
- 10 g
- Sodium
- 1,080 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop