Grilled Veggie Salad with Prosciutto and Creamy Balsamic Dressing

This weekend? Busy, busy! I practically have no time to even type what I am typing this minute! The weekends have become much less at time for relaxing, and much more a time to do MORE THINGS. I love it, but I need a break. Thank goodness summer is coming in just 4 ½ weeks. I’m counting down…

This salad is a hit. It’s fresh, full of flavor, easy to make, and super healthy. It’s a great way to get more veggies in your diet! I’ve used veggies that do not irritate my ultra-sensitive tummy. Play around with the ingredients {add Brussels, asparagus, avocado, etc.}, and enjoy!

Grilled Veggie Salad with Prosciutto and Creamy Balsamic

Serves 2 hungry people

1-2 zucchini, sliced

2-3 firm tomatoes, sliced

2-3 carrots, sliced

1 bag cubed butternut squash (Trader Joe’s)

2 handfuls organic arugula

4-6 slices prosciutto (package from Trader Joe’s)

**2-3 garlic cloves, sliced

**1/2 red onion, sliced

Kosher salt

Freshly ground black pepper


2 tablespoons organic mayo

1 teaspoon Dijon mustard

¼ cup balsamic vinegar

Kosher salt

Freshly ground black pepper


**If you have IBS or a sensitive stomach, leave out the garlic and onions. If you don’t have this problem, add the garlic in as you cook the carrots, and grill the sliced red onions on the grill pan.

Put zucchini and squash in a bowl and drizzle with olive oil and add salt and pepper to taste.

In a small pan over medium-high heat, add a swirl of olive oil, the carrots, and a sprinkle of salt and pepper. Sauté until they have some good color and are soft but with a bite. When done, set aside.

Work in batches. In a grill pan or griddle over medium high heat, add the zucchini and cook until caramelized on both sides. Set aside.

Do the same with the squash. Set aside.

Drizzle the tomatoes with olive oil and salt and pepper and cook them briefly on the grill pan to bring out the sweet flavors.

Meanwhile, to make the dressing, add the ingredients together and whisk well. Add a touch of salt and pepper to taste.

Add fresh arugula to the bottom of your salad bowls, then top with the grilled veggies. Drizzle with the dressing and top with the 2-3 slices of prosciutto. Enjoy!

photo (42)


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