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Strawberry Feta Salad with Prosciutto Chips
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5 from 1 vote

Strawberry Feta Salad with Prosciutto Chips

This strawberry feta salad with prosciutto chips combines deliciously sweet, salty, and tangy flavors with a satisfying crunch — no need for high-carb croutons!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salads & Dressings
Cuisine: Italian
Diet: Diabetic
Keyword: easy lunch recipes, prosciutto chips, strawberry salad
Servings: 4 servings
Calories: 268kcal
Author: Diabetic Foodie

Ingredients

  • 1 cup balsamic vinegar
  • 2 ounces prosciutto
  • 2 heads frisée lettuce (rinsed and carefully dried)
  • 6 ounces arugula (rinsed and carefully dried)
  • 1 shallot (sliced)
  • 6 ounces strawberries (diced)
  • 4 tablespoons olive oil (extra virgin)
  • salt & pepper to taste
  • 2 ounces feta cheese (crumbled)

Instructions

  • Preheat the oven to 350°F.
  • Add the balsamic vinegar to a small saucepan over medium-high heat.
    1 cup balsamic vinegar
  • Once boiling, reduce the heat and simmer the balsamic vinegar until it reduces by half. Remove from heat and set aside.
  • On a baking tray lined with parchment paper, add the prosciutto in a single layer. Place in the oven and bake for about 10 minutes.
    2 ounces prosciutto
  • Once the prosciutto is crisp, remove from the oven and set aside.
  • Place the frisée, arugula, shallots, and strawberries in a bowl. Toss with olive oil, salt, and pepper.
    2 heads frisée lettuce, 6 ounces arugula, 1 shallot, 6 ounces strawberries, 4 tablespoons olive oil, salt & pepper to taste
  • Transfer the salad to four serving plates and sprinkle with the crumbled feta. Drizzle with the reduced balsamic vinegar and garnish with prosciutto chips.
    2 ounces feta cheese

Notes

This recipe is for 4 servings of salad.
Strawberry salad with feta is best served immediately. If you have any leftovers, store them covered in the refrigerator and eat within a day or two.
Leftover balsamic reduction can be stored in an airtight container in the refrigerator for up to a week.

Nutrition

Calories: 268kcal | Carbohydrates: 16.8g | Protein: 6.8g | Fat: 17.8g | Saturated Fat: 4.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10.7g | Trans Fat: 0g | Cholesterol: 16.3mg | Sodium: 339.3mg | Potassium: 194.7mg | Fiber: 1.7g | Sugar: 12.8g | Net carbs: 15.1g