1container small mozzarella ballspearl size, drained
5-oz.salad mix of arugulaspinach, or field greens (your choice)
Instructions
Preheat oven to 350. Lay prosciutto slices on a foil-lined baking sheet or a silicone mat on a baking sheet. Bake 10 minutes, until prosciutto is crisp. Remove from oven and allow to cool. Chop into small pieces.
Meanwhile, in a large bowl, whisk together the pesto, lemon juice, olive oil, and pepper.
When you’re ready to assemble and serve, toss the tomatoes, mozzarella, and salad mix with the dressing. Sprinkle the chopped prosciutto over top.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.