Join our community of Solution Seekers!

Pea, Feta, and Crispy Prosciutto Salad

Pea, Feta, and Crispy Prosciutto Salad
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2011

Nutritional Information

  • Per Serving
  • Calories 188
  • Fat 12g
  • Sat Fat 4g
  • Cholesterol 24mg
  • Sodium 805mg
  • Protein 10g
  • Carbohydrate 13g
  • Sugar 5g
  • Fiber 4g
  • Iron 2mg
  • Calcium 94mg
What does this mean? See Nutrition 101 .

Quick Tip

Don’t want to turn on the oven? The prosciutto can also be crisped in a skillet: Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat and cook for 2 minutes per side.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.