One thing I hate is a boring salad; there is just nothing worse. Being healthy doesn’t have to be boring and bland and this recipe proves it! Salads need to be full of different flavors and textures- sweet, salty, crunchy, and soft. I love putting fruit in my salad to add that fresh juiciness, especially in the summertime when the fruit is so ripe and succulent. The papaya and the salty prosciutto in this salad has such a great contrast of flavors and the butteriness of the mozzarella really rounds out the salad. This is a great, easy weekday lunch to make that takes less than 20 minutes. Enjoy!
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Prep Time:
10m
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Cook Time:
5m
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Total Time:
15m
Ingredients
for the Salad:
- ½ cup mozzarella, cubed (I like to use the mini balls)
- 3 slices prosciutto
- 4 c arugula
- 1 c papaya, cubed
for the Dressing:
- ¼ cup balsamic vinegar
- 1 tbsp. honey
- 2 tsp. Dijon mustard
- ½ cup olive oil
- salt and pepper, to taste
Instructions
- Preheat the oven to 425 degrees.
- Place the prosciutto on a baking sheet and bake for 5-8 minutes, or until crispy. Set aside to cool.
- While the prosciutto is baking, whisk the vinegar in a bowl with the mustard, honey, salt and pepper. Slowly drizzle in the olive oil while whisking. Taste the dressing for seasonings.
- Place the arugula in a large bowl. Top with the mozzarella, papaya, and crispy prosciutto. Pour on some of the dressing and toss the salad. Do not over dress it!
- Save the leftover dressing in the fridge in an airtight container for a couple of days.
xo, Rachel
