Chicken Capocollo Roulade

Creamy Mushroom and Pancetta Linguine with Spinach

Pesto Mushroom Bruschetta with crispy San Daniele Prosciutto

Green Bean, Prosciutto and Goat Cheese Salad with Grilled Grapes

more

Creamy Broccoli Salad with Grapes and Prosciutto

INGREDIENTS

  • 4 cups (1 L) broccoli florets
  • 1 pkg (125 g) San Daniele® Sliced Prosciutto, torn
  • 1 cup (250 mL) seedless red grapes, halved
  • 1/2 cup (125 mL) crumbled goat cheese
  • 1/2 cup (125 mL) toasted pumpkin seeds
  • Creamy Vinaigrette:
  • 1/2 cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) white wine vinegar
  • 2 tbsp (30 mL) chopped fresh chives
  • 1 tbsp (15 mL) granulated sugar
  • 1/4 tsp (1 mL) pepper

Directions

  • Creamy Vinaigrette: Whisk together mayonnaise, white wine vinegar, chives, sugar and pepper.
  • Toss broccoli, prosciutto, grapes, goat cheese and pumpkin seeds with vinaigrette.
  • Tips: To toast pumpkin seeds, spread in an even layer on a baking sheet. Bake in preheated 350°F (180°C) oven for 10 to 15 minutes or until golden and fragrant. Substitute sunflower seeds for pumpkin seeds, if desired. To save time, substitute store-bought ranch dressing for Creamy Vinaigrette.

Products in this recipe

from our instagram