Prosciutto Salad Rolls
Prosciutto Salad Rolls
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Some of the best appetizers are the ones that use simple, high-quality ingredients and are easy to make. Case in point: Prosciutto Salad Rolls! These delicious bites are crowd pleasing and quick.
Prosciutto Salad Rolls
|
Print Recipe
|
Some of the best appetizers are the ones that use simple, high-quality ingredients and are easy to make. Case in point: Prosciutto Salad Rolls! These delicious bites are crowd pleasing and quick.
| Servings | Prep Time | Passive Time |
| 20servings | 5minutes | 15minutes |
| Servings | Prep Time |
| 20servings | 5minutes |
| Passive Time |
| 15minutes |
Ingredients
- 10 slices proscuitto thinly sliced
- 1 bag mixed greens
- 2 tbsp Frescolio Lemon Infused Olive Oil
- 1/2 tbsp Frescolio Herbes de Provence Infused Olive Oil
- 1 tbsp Frescolio Peach White Balsamic Vinegar
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Place a slice of prosciutto on a board or clean work surface. Gather a small bunch of salad greens and lay them at one of the short ends of the slice of prosciutto. Roll the prosciutto up to form a tube with greens coming out of both ends. Cut the roll in half in the middle of the slice of prosciutto and stand each half salad roll up on a serving plate or platter.
- They will look like small trees, with the prosciutto as the trunk and the salad greens as the foliage. You can make these a few hours ahead and wrap them in the fridge until needed.
- Measure Frescolio EVOO and vinegar in a small jar or squeeze bottle and shake. If you have refridgerated the salad rolls, take them out about 15 minutes before serving to allow them to come to room temperature. When you are ready to serve the salad rolls, drizzle the vinaigrette on the greens, but don’t worry if there is some on the prosciutto as well.
Recipe Notes
This recipe uses Frescolio's Lemon Infused EVOO, Herbes de Provence Infused EVOO and Peach White Balsamic Vinegar. You could also try the following for a different taste: