The other day, I made crispy prosciutto bits with a packet of prosciutto (Parma ham). I used half of the crispy prosciutto to make sautéed prosciutto cabbage. To use up the remaining crispy prosciutto, I make this crispy prosciutto bits salad. This is like a crispy bacon bits salad, but made with prosciutto – so yes, one can replace the prosciutto in this recipe with streaky bacon instead. I have actually made this salad a few times with bacon, prior to making it with prosciutto.
This crispy prosciutto bits salad works well as a keto-friendly salad, a light meal after a workout and is great as a salad side-dish too.
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Make crispy prosciutto bits on the stove. I used the prosciutto fats in the pan to cook shredded cabbage.
Alternatively, you can make the crispy prosciutto in an air fryer. Crumble the air-fried prosciutto when cooled.
Make a simple salad dressing using (low-sodium) soy sauce, a herbed salt & pepper blend, extra-virgin olive oil, balsamic vinegar and lemon juice. You can also add a bit of dijon mustard if you like.
Fill a large plate with ready-to-eat coleslaw salad (or salad greens). Garnish with avocado, cucumber, cherry tomato and scallions. Sprinkle generous amount of crispy prosciutto bits over the salad with the dressing at the side.
You can replace the prosciutto in this recipe with the same amount of streaky bacon.
Use a ready-to-eat coleslaw mix or salad greens as a short cut. Add another 5 minutes to the preparation time if you are cutting the cabbage by yourself.
I used a sun-dried tomato salt & pepper blend (iherb affiliate link) to season the salad. You can use any favourite brand of salt & seasoning blend in your pantry. Or, use a dried herbs mix (such as all-purpose seasoning) + salt + black pepper, to taste.
Check out the ingredients and step-by-step photos on the previous page.