Pea, Feta, and Crispy Prosciutto Salad

pea-feta-salad
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 188 calories
    • Fat 12 g
    • Sat Fat 4 g
    • Cholesterol 24 mg
    • Sodium 805 mg
    • Protein 10 g
    • Carbohydrate 13 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 94 mg

Ingredients

  1. Check 2 thin slices prosciutto (2 ounces)
  2. Check kosher salt and black pepper
  3. Check 1 1/2pounds fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas
  4. Check 2tablespoons olive oil
  5. Check 2ounces Feta, crumbled (1⁄2 cup)
  6. Check 2 scallions, thinly sliced

Directions

  1. Heat oven to 450° F. Place the prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
  2. Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
  3. In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and ¼ teaspoon each salt and pepper.