Mushroom Salad with Prosciutto

IngredientsVegetables, Mushrooms, Meat
Day PartDinner, Lunch
Menu PartSalad
Cuisine TypeAmerican
Mushroom Salad with Prosciutto

In this elegant salad, crimini mushrooms are tossed lightly with baby greens, celery and shredded Parmesean, and topped with thin slices of Prosciutto di Parma.


3 cups thinly sliced fresh crimini or white mushrooms
1⁄2 cup finely diced celery
1⁄2 cup shaved Parmesan cheese (about 1 oz.)
1⁄4 cup fresh lemon juice
1⁄2 cup extra-virgin olive oil
Salt and pepper, to taste
12 thin slices Prosciutto di Parma (about 6 oz.)
Baby salad greens



  1. In a medium bowl, combine all ingredients but the Prosciutto di Parma; mix gently.
  2. Per order, plate two slices of prosciutto over baby salad greens and spoon mushroom mixture on top.

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