Prosciutto and Tomato Salad With Smoked Mozzarella Croutes

Ingredients

• ¾ cup sun-dried tomatoes, not oil-packed
• 4 cups mixed salad greens
• 8 thin slices prosciutto, cut across into thin strips
• 2 teaspoons balsamic vinegar
• 2 teaspoons olive oil
• ½ teaspoon salt
• Freshly ground pepper to taste
• 8 1/2-inch slices Tuscan-style bread, halved
• 8 thin slices smoked mozzarella

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    574 calories; 29 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 62 grams protein; 163 milligrams cholesterol; 5300 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two main-course or four first-course servings

Preparation

1. Preheat the oven to 350 degrees. Place tomatoes in a small saucepan and cover with water. Bring to a boil, reduce heat and simmer until softened, about 5 minutes. Drain. In a large bowl, toss together tomatoes, salad greens and prosciutto.
2. In a small bowl, whisk together the vinegar, oil, salt and pepper. Place the bread on a baking sheet and top each piece with a slice of mozzarella. Bake until the cheese is melted, about 5 minutes.
3. Toss the salad with the dressing and divide between 2 or 4 plates. Divide the croutes between the plates and serve immediately.

15 minutes