Best Fruit And Gorgonzola Salad With Prosciutto Recipes

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CLASSIC ITALIAN SALAD WITH PROSCIUTTO & GORGONZOLA



Classic Italian Salad With Prosciutto & Gorgonzola image

I created this salad after having it at a favorite restaurant. Easy and great for entertaining. Other toss ins such as peppercinis and olives can be added. Remember though that the prosciutto and cheeses are salty so adjust accordingly. I have a bottle of Olive Gardens salad dressing that I like to use for this but your favorite will be delicious.

Provided by MacChef

Categories     Cheese

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (10 ounce) bag of prechopped romaine lettuce
4 ounces thin sliced prosciutto
2 ounces gorgonzola
1/4 red onion, very thinly sliced
1/2 cup good Italian dressing
1 cup crouton
3 tablespoons parmesan cheese

Steps:

  • Slice the prosciutto in thin strips and saute in a little olive oil until crisp, about 4-5 minutes.
  • Toss in all salad ingredients into a large bowl. Add dressing (1/2 cup may be more or less than you like so add to taste). Toss before serving and top each plate with 1/2 tablespoons of parmesian cheese. Enjoy!

Nutrition Facts : Calories 131.4, Fat 9.5, SaturatedFat 3.2, Cholesterol 9.3, Sodium 532.8, Carbohydrate 8.1, Fiber 1.3, Sugar 2.5, Protein 4.3

FIG, PROSCIUTTO, GORGONZOLA SALAD



Fig, Prosciutto, Gorgonzola Salad image

From Cooking Light. This is so simple and quick to make. I tried grilling the figs (thanks to Rita for the idea from her recipe for grilled figs--Recipe#68915), before adding the remaining ingredients and I thought the salad was even better.

Provided by iris5555

Categories     Fruit

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1/3 cup balsamic vinegar
2 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 ounces very thin slices prosciutto, cut into 1/8-inch-wide strips
12 large dark-skinned fresh figs, halved (such as Black Mission, Celeste, or Brown Turkey, about 1 pound)
3/4 cup crumbled gorgonzola

Steps:

  • Combine first 4 ingredients in a small saucepan; bring to a boil.
  • Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.
  • Heat a large nonstick skillet over medium-high heat.
  • Add prosciutto; sauté 3 minutes or until lightly browned.
  • Arrange 4 fig halves on each of 6 salad plates.
  • Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.
  • Serve immediately.

Nutrition Facts : Calories 175.7, Fat 5.2, SaturatedFat 3.2, Cholesterol 12.7, Sodium 333.9, Carbohydrate 30.7, Fiber 3.7, Sugar 26.6, Protein 4.6

GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD



Gorgonzola and Prosciutto Tortellini Salad image

There's an amazing Italian grocery store near me, which has some amazing pasta salads. They are not cheap, but they are delicious. My favorite one is the Gorgonzola and prosciutto pasta salad. This is my clone of it and it tastes exactly like theirs when tasted side by side.

Provided by AUSTAD

Categories     Salad     100+ Pasta Salad Recipes     Tortellini Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

2 ounces prosciutto
1 pound frozen tortellini
½ cup extra-virgin olive oil
¼ cup white wine vinegar
2 large cloves garlic, minced
1 ½ teaspoons dried basil
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup finely crumbled Gorgonzola cheese
¼ cup minced green bell pepper
¼ cup minced red bell pepper
¼ cup minced red onion

Steps:

  • Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
  • Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
  • Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 27.6 g, Cholesterol 42 mg, Fat 24.2 g, Fiber 1.9 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 526.7 mg, Sugar 2 g

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