Prosciutto and Orange Salad with Comté and Toasted Pecans

Health score
11%
Prosciutto and Orange Salad with Comté and Toasted Pecans
45 min.
8
322kcal

Suggestions


Elevate your dining experience with our Prosciutto and Orange Salad, a delightful blend of flavors and textures that will tantalize your taste buds! Perfect for a side dish, antipasti, or a refreshing starter, this salad brings together the savory richness of thinly sliced prosciutto and the sweet, citrusy zing of fresh orange segments. Each bite is complemented by the nutty, creamy goodness of Comté cheese, which adds a luxurious touch to this vibrant dish.

The addition of toasted pecans offers a satisfying crunch, while the sautéed mushrooms provide an earthiness that balances the bright flavors beautifully. This combination of fresh ingredients is not only visually appealing but also packed with nutrients and a mosaic of colors that will impress your guests. Served atop a bed of tender red leaf lettuce and radicchio, this salad is as nutritious as it is delicious.

In just 45 minutes, you can prepare this culinary masterpiece, making it an ideal choice for gatherings or as a sophisticated addition to your weeknight meals. The aroma of warm, melted cheese over crisp bread rounds is sure to draw everyone to the table. Don’t miss out on this exquisite dish that perfectly embodies the spirit of good food and good company. Get ready to savor every bite of this delightful Prosciutto and Orange Salad with Comté and Toasted Pecans!

Ingredients

  • 0.5 cup balsamic vinaigrette 
  •  bread baguette or french-style cut into 1-inch slices
  • ounces comté cheese thinly sliced
  • medium porcini mushrooms trimmed scrubbed sliced
  • small head lettuce red
  • tablespoon olive oil 
  •  cranberry-orange relish peeled
  • tablespoons pecans toasted chopped
  • ounces pancetta thin
  • small head radicchio thinly halved thinly sliced
  • 0.5 small onion red halved thinly sliced

Equipment

  • baking sheet
  • oven

Directions

  1. Preheat oven to broil.
  2. Place bread on baking sheet, and cover each piece with 2 to 3 Comt slices. Broil 3 minutes 6 inches from heat source or until cheese melts and is bubbly and brown.
  3. Toss onion and next 5 ingredients gently with Balsamic Vinaigrette.
  4. Saut mushrooms in oil 5 minutes or until tender. Top salad with mushrooms and bread rounds.
  5. Serve while cheese and mushrooms are warm.

Nutrition Facts

Calories322kcal
Protein12.54%
Fat60.99%
Carbs26.47%

Properties

Glycemic Index
18.91
Glycemic Load
11.12
Inflammation Score
-9
Nutrition Score
16.735217203265%

Flavonoids

Cyanidin
25.29mg
Delphinidin
1.62mg
Catechin
0.18mg
Epigallocatechin
0.14mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.06mg
Hesperetin
4.46mg
Naringenin
2.51mg
Luteolin
7.52mg
Isorhamnetin
0.34mg
Kaempferol
0.07mg
Myricetin
0.03mg
Quercetin
10.32mg

Nutrients percent of daily need

Calories:321.6kcal
16.08%
Fat:21.85g
33.61%
Saturated Fat:5.92g
37.01%
Carbohydrates:21.34g
7.11%
Net Carbohydrates:19.36g
7.04%
Sugar:4.23g
4.7%
Cholesterol:25.73mg
8.58%
Sodium:556.69mg
24.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.11g
20.21%
Vitamin K:104.28µg
99.31%
Vitamin A:3045.88IU
60.92%
Vitamin B1:0.31mg
20.67%
Manganese:0.38mg
19.24%
Selenium:12.38µg
17.69%
Calcium:168.99mg
16.9%
Folate:67.24µg
16.81%
Phosphorus:155.62mg
15.56%
Vitamin C:12.19mg
14.78%
Vitamin B3:2.61mg
13.05%
Vitamin B2:0.2mg
11.78%
Iron:1.87mg
10.37%
Copper:0.19mg
9.54%
Vitamin B6:0.18mg
8.76%
Zinc:1.28mg
8.54%
Fiber:1.98g
7.92%
Potassium:275.93mg
7.88%
Magnesium:27.59mg
6.9%
Vitamin E:1.01mg
6.74%
Vitamin B5:0.58mg
5.82%
Vitamin B12:0.28µg
4.61%
Vitamin D:0.17µg
1.12%
Source:My Recipes