Asparagus, Prosciutto and Blue Cheese Salad (Low-Fat version)
Running out of ideas on what to make for your next dinner party? This was me a couple of weeks ago. I navigated Vancouver’s food scene, looked at food blogs and cookbooks to get some ‘foodspiration’ until I remembered my crowd pleasing nutriFoodie favourite from my last New Year’s Eve party. How could I forget?! My Asparagus, Prosciutto and Blue Cheese Salad is a savoury, decadent dish that is perfect for any occasion.It was quick to make, the presentation looked beautiful and most importantly it was delicious! This asparagus, prosciutto and blue cheese salad has strong and wonderfully combined flavours topped with a homemade creamy low-fat blue cheese dressing drizzled over top. The saltiness of the prosciutto and the sharp notes from the blue cheese pair ever-so divinely with the nice crunch of juicy asparagus. This recipe is a no-brainer to make as a side or as a main dish!If you’re a fan of blue cheese, trust me you will like this!
Ingredients
For the salad:
- 2 cups lettuce leaves shredded, not chopped
- 1 bunch asparagus spears blanched
- 1 cup grape tomatoes halved
- 4-5 radishes circular slices
- ¼ red onion thinly sliced rings
- 8-12 slices prosciutto light/low fat; very thin slices
- ¼ cup blue cheese crumbled
- ½ cup walnuts halved
For the dressing:
- ½ cup blue cheese crumbled
- ¾ cup fat-free Greek yogurt
- 1 tbsp light mayonnaise
- 1 tbsp lemon juice
- 2 tbsp white wine or 1 Tbsp white wine vinegar
- ⅛ tbsp garlic powder
- Salt & pepper to taste
- splash skim milk to thin the dressing if desired
Instructions
- 1. To blanch asparagus, bring water to a boil and prepare an ice bath or very cold water separately. Drop the asparagus in the boiling water for only 2 min. Then remove and place in the ice bath; this will cease the cooking and result in bright green and crunchy vegetables. Remove from ice bath and pat dry with paper towel.
- 2. Mix dressing. In a small bowl, mash blue cheese and yogurt together with a fork. Stir in mayonnaise, lemon juice, vinegar, and garlic powder until well blended. Season to taste with salt and pepper. Note: I didn't have the 1tbsp white wine vinegar, so I used double the amount in regular white wine (2 tbsp). I also wanted the dressing consistency to be more runny, so I thinned it out with skim milk.
- 3. Assemble salad on a plate or platter. First, place shredded lettuce on the plate followed by evenly distributing the onion rings, radish slices, and tomatoes over top. Next, lay asparagus spears in a circular fashion (like in the photo) then top with prosciutto slices, walnut halves and crumbled blue cheese. Last, drizzle the dressing over top and voila!
Notes
Recipe for dressing adapted from Skinny Taste
Please share your experiences with the recipe in the comments below!
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