Discover a delightful Crispy Prosciutto Salad recipe featuring fresh greens, savory prosciutto, and tangy olives, tossed in a zesty homemade dressing. And learn about Acadian Family Farms in Oklahoma and all of their amazing produce. 

Today, we are taking a look at Acadian Family Farms in Fort Cobb Lake, Oklahoma. Acadian Family Farm is an 80 acre certified organic farm owned and operated by Rod and Nanette Ardoin. This spring they are growing 27 different vegetables.

Their farm was certified as an organic farm in March 2013. I have been a member of Acadian Family Farms’ CSA program (learn what a CSA is) since early 2012. Nanette and Rod have a passion for what they do. After all, they have over 30 years experience in farming. Here’s a sample of what I recently received in one of my CSA boxes.

Their products are available at several locations around the state. They include:

• Pick up at their farm in Fort Cobb Lake
• Natural Grocers in Edmond, OKC, and Norman
• Uptown Grocery in OKC and Edmond
• Flora Bodega in OKC
• Lakeview Market in Yukon
• Happy Heart Homestead Mercantile in Newcastle

For more information about Acadian Family Farm you can visit their website.

Two of the items I’ve received in my Acadian Family Farm CSA box recently are spinach and arugula. These are two great seasonal spring vegetables. When using these greens, you want the flavor and freshness to shine through. That’s why I decided to make this spring greens, prosciutto, and olive salad.

How to Make a Crispy Prosciutto Salad

This salad showcases the flavor of arugula, also called salad rocket. If you’re unfamiliar with arugula, it has a rich peppery flavor. That flavor is complemented with a simple red wine vinaigrette, crispy prosciutto, and parmesan cheese.

Another cheese that is great to use in this salad is Leyden cheese is a Dutch style Gouda cheese with cumin seeds. The cumin seeds provide a smoky, earthy flavor to the cheese and to this salad.

No matter which cheese you use, this salad is sure to be a springtime favorite and is a great way to use up some local produce. 

Scroll down to find the full recipe card. There is a printable version as well!

You will need these ingredients:

• Prosciutto
• Spinach
• Arugula
• Black Olives
• Parmesan Cheese (or Leyden Cheese)
• Red Wine Vinegar
• Olive Oil
• Honey
• Salt

Prepare the Crispy Prosciutto: Heat a large skillet over medium heat. Place the prosciutto slices in a single layer and cook until crispy, about 4-5 minutes. Remove the crispy prosciutto from the skillet, thinly slice, and then chop into bite-sized pieces. Set aside.

Assemble the Salad: In a large bowl, combine the chopped spinach, arugula, and halved black olives.

Prepare the Dressing: In a lidded jar, combine the red wine vinegar, olive oil, honey, and a pinch of salt. Secure the lid and shake vigorously to emulsify the dressing.

Toss and Serve: Pour the dressing over the salad greens and toss until evenly coated. Add the chopped crispy prosciutto and shredded Parmesan cheese to the salad, tossing gently to incorporate.

Serve: Transfer the Crispy Prosciutto Salad to serving plates or bowls and serve immediately as a refreshing starter or a light main course.

Helpful Crispy Prosciutto Salad Tip

Using a salad spinner is essential for ensuring your salad greens are thoroughly washed and properly dried, resulting in a crisp and fresh final dish.

Opting for a glass salad spinner not only promotes environmental sustainability but also offers practical benefits. Glass spinners are durable and long-lasting, reducing the need for frequent replacements and minimizing plastic waste.

Additionally, the versatile glass bowl can double as a serving dish, eliminating the need for extra dishes and simplifying cleanup. By choosing a glass salad spinner, you’re not only making a more eco-conscious choice but also enhancing your kitchen efficiency.

Yield: 4 servings

Crispy Prosciutto Salad with Spinach, Arugula, and Black Olives

Print

This vibrant dish combines the savory crunch of prosciutto with the earthy freshness of spinach, peppery arugula, and tangy black olives. Tossed in a zesty homemade dressing, it's a perfect balance of simplicity and sophistication that's sure to elevate any meal.

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

• 3 slices of Prosciutto
• 2 cups spinach, roughly chopped
• 2 cups arugula, roughly chopped
• 1 cup black olives, halved
• 1/3 cup shredded Parmesan Cheese (or Leyden cheese)
• 1 Tablespoon Red Wine Vinegar
• 2 1/2 Tablespoons Olive Oil
• 1 teaspoon honey
• Pinch of salt

Instructions

1. Heat a large skillet over medium heat. Place the prosciutto slices in a single layer and cook until crispy, about 4-5 minutes. Remove crispy prosciutto and thinly slice and then chop. Set aside.
2. Combine the spinach, arugula, and black olives in a large bowl.
3. Combine the vinegar, oil, salt, and honey in a lidded jar. Shake to combine dressing.
4. Pour dressing over salad greens and toss until well combined. Add chopped prosciutto and shredded cheese. Serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 212Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 20mgSodium: 1032mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 12g

Nutrition information isn’t always accurate.

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Nicky Omohundro

Nicky Omohundro is the owner and creator of Little Family Adventure, a website dedicated to healthy food, outdoor fun, and family travel. She has called Oklahoma City home for over 10 years and is always looking for new places to have a family adventure.

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