Arugula, Spinach, Strawberry, Prosciutto, and Fresh Mozzarella Salad with Balsamic-Mustard Vinaigrette

While starting to work full-time, I also began doing PiYo (a combination of pilates and yoga) six days a week. My goal is to incorporate more fruits, vegetables, and proteins in my meals. Don’t get me wrong, I have a deep and undying passion for carbs (I can’t go without pasta for a week or else I get cranky). However, I want to start making healthy, innovative salads that can act as a hearty meal.

A few days ago I came home from work determined to experiment with what I had in my fridge.

Greens: Arugula and Spinach (GREAT combination)

Fruit: Strawberries

Dairy: Fresh Mozzarella

Protein: Prosciutto

Now, what to pair with these ingredients for a dressing. I sifted through my vinegars. Ah ha! Balsamic makes the perfect tangy vinaigrette with a dash of dijon mustard.

The finished product?

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At first bite you feel the heartiness of the spinach with a little punch from the peppery arugula. The sweetness of the strawberry complements the tang of the balsamic vinaigrette. The fresh mozzarella is a welcome repose with its creamy texture. The prosciutto adds some protein, provides a necessary bit of saltiness, and takes to balsamic vinaigrette like a fish to water. A beautiful salad all around.

Arugula, Spinach, Strawberry, Prosciutto, and Fresh Mozzarella Salad with Balsamic-Mustard Vinaigrette

Salad (serves 2)

  • 1/2 bag fresh baby spinach, washed
  • 2 large handfuls of fresh arugula, washed
  • 1/2 ball fresh mozzarella, diced into 1 inch cubes
  • 5 strawberries, washed and chopped
  • 3 slices of prosciutto, ripped into pieces (you can substitute with another protein, like baked chicken)

Vinaigrette (adapted from a recipe in America’s Test Kitchen’s Complete Vegetarian Cookbook)

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon light mayonnaise
  • salt and pepper to taste

1. Wash the spinach and arugula and dry using a salad spinner. Add the spinach and arugula to a large bowl.

2. Cut a ball of fresh mozzarella in half, and then cut that half into one-inch cubes, or into whatever size cubes you wish. Add this to the bowl.

3. Wash and cut the strawberries. Add to the bowl.

4. Take three pieces of prosciutto and rip into pieces with your fingers. The pieces can be as large or as small as you’d like. Add to the bowl.

5. To make the vinaigrette, add the balsamic vinegar, mustard, mayonnaise, salt and pepper to a smaller bowl. Whisk it until smooth. Then, while whisking with one hand, drizzle in the three tablespoons of olive oil until completely incorporated. If you struggle with this multi-tasking as I certainly have, you can add the olive oil and then whisk. It will turn out just fine!

6. Add the vinaigrette to the salad and mix the salad with tongs until the vinaigrette fully coats all the goodness.

This salad comes together in just minutes, and the flavors do not disappoint.

Have a wonderful Father’s Day weekend, everyone!

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