Ricotta, prosciutto & walnut salad with cranberry balsamic dressing
Delight in the harmonious flavors of creamy ricotta, savory prosciutto, crunchy walnuts, and tangy cranberry balsamic dressing in this exquisite salad.
Ingredients:
- 3 tablespoons olive oil
- 3 teaspoons Balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon pink peppercorns, ground
- 2 teaspoons dried cranberries, minced
- 1 handful walnuts
- 1 bunch rocket
- 200g fresh ricotta
- 90g prosciutto
Instructions:
- To start off, make the dressing by combining olive oil, vinegar, oregano peppercorns, and cranberries in a small container. Close the lid tightly and shake vigorously. Store in the refrigerator when not in use.
- Toast the walnuts in a pan for a few minutes until they release a fragrance. Clean and pat dry the arugula before placing it in a spacious bowl. Gently crumble the ricotta over the arugula and shred the prosciutto into pieces. Sprinkle the toasted walnuts on top before mixing everything with the Cranberry Balsamic dressing. Serve promptly.
Summary:
- Calories: 1016 kcal
- Fat: 79 g
- Protein: 47 g
- Carbs: 35 g
- Potassium: 1831 mg
- Magnesium: 199 mg