June 22

Prosciutto. Pomegranate. Pistachios. The three Ps. This is a tangy salad that can be served as a meal or a starter salad.
Serves 2.

Ingredients:
4 slices prosciutto, not too thin
1 cup pomegranate seeds
1 cup roasted pistachios, lightly chopped
Red leaf salad
4 Tablespoons pomegranate flavored vinegar
4 Tablespoons olive oil (light if you have it)
1 Tablespoon lemon juice
Salt and pepper to taste

Preparation:
Tear your red leaf lettuce into a salad bowl. Slice prosciutto into ½ inch wide slices then cut off 1 in rectangles. (I stack the slices to cut which makes for chunks of prosciutto so you’ll need to break the prosciutto pieces apart before putting in salad) Add prosciutto to salad.

Add pomegranate seeds and chopped pistachios. Mix and add dressing.

Dressing:
In a small bowl add pomegranate vinegar, olive oil, lemon juice, salt and pepper. Mix well and add to salad. Enjoy.

June Salad Challenge Index

Berry Salad

Pasta Salad

Beet Salad

Nicoise Salad

Asparagus and Marinated Artichoke Salad

Shrimp and Orange Salad

Kale Salad

Spanish Salad

Three Ps Salad

Cobb Salad

Radicchio & Pear Salad

Take-Out Salads

Mushroom Salad

Roasted Cauliflower Salad

Salade de Chèvre Chaud

Caprese Salad

Canadian Campagnarde

Mexican Salad

Lentil Salad

Spinach Salad

Asian Chimichurri Salad

Belgium Endive Salad

Steak Salad

Asparagus Salad

Salade Campagnarde

Panzanella – Tuscan Bread Salad

Burger Salad

Baby Artichoke Salad

Bacon Avocado Salad

Go-To Salad