Spring Berry and Farro Salad with Crisped Prosciutto - alive magazine

Name: Spring Berry and Farro Salad with Crisped Prosciutto - alive magazine
Ingredients: 3 Tbsp (45 mL) red wine vinegar; 1 small shallot, peeled and finely minced; 2 tsp (10 mL) honey; 2 tsp (10 mL) Dijon mustard; 1/3 cup (80 mL) extra-virgin olive oil; 6 cups (1.5 L) washed and spun-dry mixed greens such as baby kale, romaine, and baby spinach; 1/4 small red onion, thinly sliced; 1 cup (250 mL) cooked whole farro; 3 cups (750 mL) whole strawberries, sliced; 1/3 cup (80 mL) crumbled feta cheese; 1 oz (28 g) shaved prosciutto; 1/4 cup (60 mL) raw sliced almonds, toasted

www.alive.com

This delicious salad of fresh in-season strawberries, farro, almonds, feta, and crisped prosciutto bathed in a honey and Dijon dressing is much more than just…

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Ingredients

3 Tbsp (45 mL) red wine vinegar
1 small shallot, peeled and finely minced
2 tsp (10 mL) honey
2 tsp (10 mL) Dijon mustard
1/3 cup (80 mL) extra-virgin olive oil
6 cups (1.5 L) washed and spun-dry mixed greens such as baby kale, romaine, and baby spinach
1/4 small red onion, thinly sliced
1 cup (250 mL) cooked whole farro
3 cups (750 mL) whole strawberries, sliced
1/3 cup (80 mL) crumbled feta cheese
1 oz (28 g) shaved prosciutto
1/4 cup (60 mL) raw sliced almonds, toasted