Cucumber and Prosciutto Salad with Olives and Pistachios
With its pretty pinks and greens, this salad is a treat for all senses. It makes a perfect dinner when it’s too hot to cook (or you’re too tired to spend more than a few minutes in the kitchen)....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.applegate.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Pepper mill
- Serving bowl
Ingredients
- 4 mini or Persian cucumbers, thinly sliced
- 1 green apple, quartered, cored and thinly sliced
- ½ small red onion or shallot, thinly sliced
- ½ green olives, pitted and torn
- 4 ounces ricotta salata, thinly sliced
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Kosher salt
- freshly ground black pepper
- 1 (4-ounce) package Applegate Naturals® Prosciutto
- ¼ cup shelled pistachios
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