Dairy Farmers of Canada

Bocconcini, prosciutto and strawberry salad

By Dave Mackay

This elegant entree is a standout thanks to its colour and freshness. The flavours of strawberries, prosciutto, watercress and bocconcini marry to make a refined and enjoyable dish.

  • Prep: 30 min - 40 min
Yields 4 servings
bocconcini prosciutto and strawberry salad

Ingredients

  • 1 bunch of watercress
  • 5 tsp (25 mL) lemon juice
  • Splash of olive oil
  • Zest of 2 1/2 lemons
  • 2 tbsp (30 mL) white wine vinegar
  • 1 cucumber cut into ½˝ (1 cm) thick by 4˝ (10 cm) long pieces
  • 1 tbsp (15 mL) ginger freshly grated or chopped
  • 1 tbsp (15 mL) lime juice
  • 4 Canadian Bocconcini each cut in half
  • 1 bunch of parsley julienned
  • 2 tbsp (30 mL) olive oil (optional)
  • 3 strawberries thickly sliced
  • 8 thin slices of prosciutto
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Preparation

Wash watercress, remove stems and dry leaves. Add 2 tsp (10 ml) lemon juice, splash of oil, zest of 1 lemon and 1 tbsp (15 ml) wine vinegar.

Season cucumber with salt and let stand for 5 minutes, discard any liquid. Toss with 1 tbsp (15 ml) ginger and 1 tbsp (15 ml) lime juice.

Marinate cheese with 2 tbsp (30 ml) parsley, 1 tbsp (15 ml) oil, 2 tsp (10 ml) lemon juice, zest of 1 lemon and 2 tsp (10 ml) wine vinegar.

Mix strawberries with 2 tbsp (30 ml) parsley, 1 tbsp (15 ml) oil, 1 tsp (5 ml) lemon juice, zest of ½ a lemon and 1 tsp (5 ml) wine vinegar.

Place all the ingredients on a plate, add prosciutto and enjoy.

Tips

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Nutritional information

Per serving
Energy: 259 Calories
Protein: 19 g
Carbohydrate: 6 g
Fat: 18 g
Fibre: 1.4 g
Sodium: 754 mg

Top 5 Nutrients

(% DV*)
Calcium: 19 % / 207 mg
Phosphorus: 19 %
Thiamin: 20 %
Vitamin A: 19 %
Vitamin C: 53 %