For being paleo, I’m totally not into salads for dinner, I’d rather eat them for lunch. I have no idea why either, I just always think they are boring dinner item. But for some reason this week, I looked around in my fridge and decided on a salad for dinner. Maybe it’s was the cold weather, or maybe its the fact that I’m still trying to detox from the holidays – either way it was a light dinner, that reminded us of spring. And it was also epically delicious.
First, you can put prosciutto on anything and I’d probably eat it. It gives the salad a salty taste, so I added in some pear slices and mandarin oranges to sweeten it up.
I topped it up with some local olive oil and balsamic vinegar, and totally devoured it. We buy the balsamic and olive oil at a local store called Saratoga Olive Oil.They have tons of different oils, vinegars, and salts that are great to top salads with or even cook with! If you haven’t heard of them definitely check it out! I linked the oils that we used below in the recipe!
This would be a great lunch during the spring and summer, and it’s also an easy dinner for a busy week. Plus it’s paleo, whole 30 and gluten free, I mean honestly can you beat that?!
Mixed Green Salad with Prosciutto and Pears
Servings = 2
- 4 generous handfuls of mixed green lettuce
- 2 -3 ounces thinly sliced prosciutto
- 1 small pear, sliced
- 1-2 mandarin oranges, peeled and seperated
- 2 tbsp thinly sliced almonds
In a large salad bowl, combine the mixed greens, prosciutto, pear, oranges, and almonds. Drizzle the balsamic vinegar and olive oil on top of the salad ingredients, and completely combine. Separate into two bowls and enjoy!