Crispy Prosciutto & Asparagus Salad with Walnuts & Creamy Lemon Dressing

Crispy Prosciutto & Asparagus Salad

with Walnuts & Creamy Lemon Dressing

20 MIN
$17.99 2-4 Servings
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From the Test Kitchen

This verdant salad is packed with a variety of flavors and textures thanks to crispy prosciutto, fresh cucumbers and spinach, tender asparagus, crunchy walnuts, and a bright, creamy lemon-labneh dressing.
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  • Nutrition
    PER SERVING
  • Calories
    330 Cals (est.)
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fresh
ingredients
Crispy Prosciutto & Asparagus Salad with Walnuts & Creamy Lemon Dressing
Title
  • 3 oz Prosciutto
  • 5 oz Baby Spinach
  • 1 Lemon
  • 1 bunch Mint
  • ¼ cup Labneh Cheese
  • ¼ cup Roasted Walnuts
  • 2 tsps Honey
  • 2 Persian Cucumbers
  • 6 oz Asparagus
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Quarter and deseed the lemon. Thinly slice the cucumbers on an angle. Roughly chop the walnuts. Pick the mint leaves off the stems.

2 Cook the proscuitto & asparagus

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto (separating any clumps) in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the asparagus pieces. Cook, stirring frequently, 3 to 4 minutes, or until the prosciutto is crispy and the asparagus is bright green and softened. Turn off the heat.

3 Make the dressing & serve your dish

In a bowl, combine the labneh, honey, and the juice of 2 lemon wedges; season with salt and pepper. In a large bowl, combine the spinach, sliced cucumbers, cooked prosciutto and asparagus, and the juice of the remaining lemon wedges. Season with salt and pepper; toss to combine. Serve the salad drizzled with the dressing. Garnish with the chopped walnuts and mint leaves (tearing before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Quarter and deseed the lemon. Thinly slice the cucumbers on an angle. Roughly chop the walnuts. Pick the mint leaves off the stems.

2 Cook the proscuitto & asparagus

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto (separating any clumps) in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the asparagus pieces. Cook, stirring frequently, 3 to 4 minutes, or until the prosciutto is crispy and the asparagus is bright green and softened. Turn off the heat.

3 Make the dressing & serve your dish

In a bowl, combine the labneh, honey, and the juice of 2 lemon wedges; season with salt and pepper. In a large bowl, combine the spinach, sliced cucumbers, cooked prosciutto and asparagus, and the juice of the remaining lemon wedges. Season with salt and pepper; toss to combine. Serve the salad drizzled with the dressing. Garnish with the chopped walnuts and mint leaves (tearing before adding). Enjoy!

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