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white salad bowl filled with salad mix, prosciutto, brie, red onion featured image
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5 from 2 votes

Brie and Prosciutto Salad

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.
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad
Cuisine: American, Italian
Servings: 8
Calories: 283kcal
Author: Lisa Killian

Ingredients

  • 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

Italian Dressing

  • 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

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)
    all ingredient for dressing in mason jar
  • Set aside while making the rest of the salad.
    shaking dressing in a mason jar

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.
    pecans on baking sheet
  • Thinly slice ¼ red onion.
    slicing a red onion
  • Slice 4 oz brie.
    cubed brie
  • Slice 4 oz prosciutto.
    cut proscuitto
  • 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.
    adding dressing to large bowl with salad ingredients
  • 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.

Nutrition

Calories: 283kcal | Carbohydrates: 4g | Protein: 6g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 595mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 1mg