Fig & Prosciutto Pizza

This is a semi-homemade recipe that I kind of just threw together. This is great if you are not wanting to spend a ton of time in the kitchen or if you are on a press for time. I love the combination in these ingredients. The sweet fig jam, the salty prosciutto, and the peppery arugula will take your taste buds on a whole other level.
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Fig & Prosciutto Pizza

Serving Size: 6-8

Fig & Prosciutto Pizza

Sweet and salty goodness make this pizza perfection!

Ingredients

1 pre-made/ pre-baked pizza dough (thin crust, preferred)

1-2 Tbsp fig jam

6 slices of prosciutto

a handful of arugula

2 fresh figs; quartered (optional)

Instructions

  1. Heat your pre-made pizza dough in the oven until warm and toasted. Top with fig jam, sliced prosciutto, arugula, and fresh figs. Cut pizza into 6-8 slices and enjoy!
http://kathrynskitchenblog.com/2016/01/fig-prosciutto-pizza/

Antipasto Salad with Lite Herb Vinaigrette

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Winter is just about to turn into Spring and then shortly it will be Summer!!… Which means I can induldge in my favorite salads as a meal. There is nothing more disappointing than eating a boring plain salad as a meal..lets be real. So, you minus well enjoy it with some of your favorites! This is one of them because I love all kinds of italian lunch-meats such as proscuitto, especially when it perfectly ends up in my salads. It also gives this salad the perfect hint of saltiness from the proscuitto that we all crave. Just like most of my recipes, you can add any of your favorite ingredients to your likings. Sometimes I switch out the proscuitto for salami..or sometimes I put in both. This salad is almost too pretty to eat!

Antipasto Salad with Lite Herb Vinaigrette

Ingredients

1 package of Italian mix lettuce (or

6 slices of proscuitto; cut in half and rolled up

1/4 cup roasted red bell peppers; sliced

1/4 cup blue cheese (or feta cheese)​

1/2 avocado sliced

*you can also add or replace the proscuitto with salami or mortadella

Salad Dressing:

Lite Herb Vinaigrette

3 Tbsp olive oil

1 Tbsp balsamic vinegar

1 tsp honey; slighly melted

1/2 tsp garlic powder

1/4 tsp onion powder

Handful of chopped fresh parsley, chopped chives, and basil

Pinch of salt and pepper

Salad Dressing:

Lite Herb Vinaigrette

3 Tbsp olive oil

1 Tbsp balsamic vinegar

1 tsp honey; slighly melted

1/2 tsp garlic powder

1/4 tsp onion powder

Handful of chopped fresh parsley, chopped chives, and basil

Pinch of salt and pepper

Instructions

  1. 1. Place all of the salad ingredients in a salad bowl; arrange properly and neatly.
  2. 2. In a smaller bowl, whisk together all of the ingredients for your dressing until well beaten (until combined). Drizzle salad dressing over your salad and enjoy! I like to make extra dressing and save it for other salads since it can last a few weeks in the fridge! ENJOY 🙂
http://kathrynskitchenblog.com/2015/03/antipasto-salad-with-lite-herb-vinaigrette/

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