Pea, Feta, and Crispy Prosciutto Salad

Pea, Feta, and Crispy Prosciutto Salad
Christopher Baker
Serves 4
10
minutes
15
minutes

Ingredients

2
thin slices prosciutto (2 ounces)
kosher salt and black pepper
1 1/2
pounds
fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas
2
tablespoons
olive oil
2
ounces
Feta, crumbled (1⁄2 cup)
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.
Dawn Perry
March 2011

Nutritional Information

  • Per Serving
  • Calories 188
  • 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
What does this mean? See Nutrition 101.