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.
Course Main Course, Salad
Cuisine American, Italian
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 8
Calories 283kcal
Author Lisa
Ingredients
6cupsmixed greens
4ozbriecut into small pieces
4ozprosciuttocut into small pieces
½cuppecanstoasted
1cuproasted red bell pepper
¼ - ½red onionsliced
Italian Dressing
½cupolive oil
2teaspoonlemon juice
2teaspoonvinegar
2teaspoondijon mustard
1teaspoonItalian seasoning
1teaspoonred pepper flakes
½teaspoonsalt
½teaspoonpepper
½teaspoongarlic powder
1teaspoonsugar
Instructions
Dressing
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.
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.
Enjoy!
Video
Notes
Tips and Tricks
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.