Classic Italian Salad With Prosciutto Gorgonzola Recipes

GREENS WITH PROSCIUTTO, GORGONZOLA AND PEPPERONCINI

Greens with Prosciutto, Gorgonzola and Pepperoncini image

If you're craving a unique salad with tons of flavor, this is the one for you! Prosciutto adds a salty, savory depth while gorgonzola and pepperoncini make for a perfect pair.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

1/4 lb prosciutto (8 to 10 slices), cut into 1/8-inch strips
4 cups bite-size pieces mixed salad greens
1 cup bite-size pieces arugula
1 small head radicchio, cut into thin strips (1 cup)
1/3 cup red wine vinaigrette
1/2 cup crumbled Gorgonzola cheese (2 oz)
6 pepperoncini peppers (bottled Italian peppers), drained, if desired

Steps:

In 10-inch nonstick skillet, cook prosciutto over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Cook 5 to 10 minutes longer, stirring frequently, until prosciutto becomes mostly crisp. Drain on paper towel.
In large bowl, place salad greens, arugula, radicchio and vinaigrette; toss to coat. Sprinkle with prosciutto and cheese. Garnish with pepperoncini peppers.

Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 2 g, TransFat 0 g

FRUIT AND GORGONZOLA SALAD WITH PROSCIUTTO

Fruit and Gorgonzola Salad with Prosciutto image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 ounces thinly sliced prosciutto
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 peaches, pitted and sliced 1/2-inch thick
2 plums, pitted and sliced 1/2-inch thick
1/4 cup thinly sliced red onion
8 cups torn mixed salad greens
2 to 3 ounces crumbled gorgonzola (or other blue cheese)
4 slices Italian bread, toasted or grilled

Steps:

Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.

Nutrition Facts : Calories 304, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1193 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 13 grams

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

Ingredients

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

FIG, GORGONZOLA AND PROSCIUTTO SALAD

Fig, Gorgonzola and prosciutto salad image

This is the kind of starter you often see in Italian restaurants and is so easy to make at home. Figs, Gorgonzola and prosciutto are a classic combination and this would make great antipasto or light lunch.

Provided by olivemagazine

Categories Lunch

Time 10m

Yield Serves 2

Number Of Ingredients 6

Ingredients

4 ripe figs, halved
100g Gorgonzola or dolcelatte, roughly sliced
1 tbsp balsamic vinegar
2 handfuls watercress, woody stems removed
6 slices prosciutto
olive oil

Steps:

Whisk together 3 tbsp olive oil, the balsamic and season.
Arrange the figs, cheese, prosciutto and watercress on 2 plates. Drizzle with the dressing and serve.