This brie and prosciutto salad is full of delicious flavors and comes together in no time. Roasted bell peppers, toasted pecans, and a homemade Italian dressing really take this salad to the next level.
This proscuitto salad is one of those that always feels really fancy and decadent but is really easy to make. I mean adding brie and prosciutto to anything really ups the wow factor.
For more tasty veggie recipes check out:
Why we love this prosciutto salad:
- It takes only a handful of ingredients
- The dressing is super flavorful and easy to make
- The roasted bell peppers and onion really and a tasty bite that I miss in most salads
What ingredients do you need?
For the Salad:
- Mixed greens- I love a good spring mix from the grocery store but use whatever salad is your favorite
- Pecans- oven toasted for extra flavor
- Roasted Bell Pepper- you can find these by the pickled condiments in the grocery store, usually in a glass jar.
- Red Onion- thinly sliced
For the Dressing:
- Olive Oil
- Lemon juice
- Vinegar- white
- Mustard- I use Dijon but any type will work
- Italian Seasoning
- Garlic Powder
- Red Pepper Flakes
- Salt and Pepper
I love making this salad for when I have guests over. It is really right up there with my Roasted Pear Salad with its tastiness.
How to make the Italian Dressing?
Place all dressing ingredients in a mason jar. Screw on the lid then shake.
It’s that simple.
How to make prosciutto salad?
- Roast your pecans then set aside.
- Thinly slice your onion, and cut your brie and prosciutto into small pieces.
- In a large bowl add all the ingredients including the roasted bell pepper and mixed greens. Drizzle half of the dressing, toss, then add more dressing if needed!
- Eat to your heart's content!
Best Tips for a Tasty Salad
#1: Brie & Prosciutto is cheapest from places such as Costco or Sam’s Club. Also, if you have and Aldi grocery store check there.
#2: This salad is best eaten the same day you make it.
#3: Store any leftover dressing or salad in the refrigerator. The dressing will stay good for at least a week so enjoy it on any other salad or use it for a marinade!
Other Prosciutto Salad Variations
- Add mozzarella cheese instead of bried
- Use fresh fruit like apples or apricots
- Add additional protein like hard boiled eggs
- Add some sweet and crunch with glazed nuts or croutons
Watch how to make this recipe!
Brie and Prosciutto Salad
- 6 cups mixed greens
- 4 oz brie cut into small pieces
- 4 oz prosciutto cut into small pieces
- ½ cup pecans toasted
- 1 cup roasted red bell pepper
- ¼ - ½ red onion sliced
- ½ cup olive oil
- 2 teaspoon lemon juice
- 2 teaspoon vinegar
- 2 teaspoon dijon mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon sugar
- Combine all dressing ingredients in a mason jar, screw on lid and shake. (½ cup olive oil, 2 teaspoon lemon juice, 2 teaspoon vinegar, 2 teaspoon dijon mustard, 1 teaspoon Italian seasoning, 1 teaspoon red pepper flakes, 1 teaspoon sugar, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder)
- Set aside while making the rest of the salad.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Add pecans to the lined baking sheet and baking in preheated oven for 5 minutes. Set aside.
- Thinly slice ¼ red onion.
- Slice 4 oz brie.
- Slice 4 oz prosciutto.
- In a large bowl add the lettuce, brie, prosciutto, toasted pecans, and roasted bell peppers. Drizzle with half of the dressing, toss, add more dressing if desired.
- You can always add more or less of any of the ingredients.
- I like to make the dressing in a mason jar because it’s easy to shake the dressing before pouring, however you can also add all the ingredients to a bowl and whisk them together before pouring onto the salad.
- The dressing will naturally separate so just shake or stir before adding to your salad.
- Refrigerate any leftover salad or dressing. The salad is best eaten the same day.
Post updated 5/24/2021, 7/15/2022, 9/27/2022