 For those of you who live in Utah, have you been to the new up-and-coming Pizza Limone? It is such a great new restaurant that is all about great tasting chick food. They make these thin pizzas right in front of you and then have some really delicious salads on the menu too. Their pear and prosciutto pizza is AMAZING!!! You need to go try it if there’s one near you. So, of course, I have another copy-cat recipe for you. My sister loves their Tre Sorrell salad with Lemon Dressing. However, I knew I could take this recipe and give it a little more pizazz and flavor. This salad is now CrAzY good and totally Shandra approved (yes, I am picky to say the least!). And this dressing…..oh my! It is so yummy I could lick the bowl. So, all in all, this is such a beautiful salad that I could picture it served at a luncheon with ladies, at a bridal shower or served as a great summer meal. Love, love, love this recipe! Hope you love it too 😉
Ingredients
- 1 head romaine lettuce chopped
- 2-3 cups arugula or spinach
- 2 pears sliced
- 1 cup blackberries or blueberries
- 1 red bell pepper diced
- 1/4 cup pistachios chopped (they are expensive so really any nut will work)
- 1/4-1/2 cup fresh parmesan cheese shaved or shredded
- 3 oz. prosciutto or cooked bacon sliced or crumbled
- LEMON BASIL VINAIGRETTE
- 1/2 cup olive oil
- 1/4-1/3 cup sugar
- 5-6 fresh basil leaves
- Zest of 1 lemon
- Juice of 1 lemon about 1/3 cup
- 2 Tbls. rice vinegar
- Dash of salt
Instructions
- Chop the lettuce into small pieces. In a bowl place the chopped lettuce and arugula. Prepare the other ingredients by slicing the pears, cutting the bell pepper, chopping the pistachios and grating the parmesan cheese. If you are using bacon, cook and crumble the bacon until golden brown and then chop into smaller pieces. If you are using prosciutto, slice into thin strips. Place all of the salad ingredients on top of the bowl of lettuce/arugula. Make the dressing by placing all of the ingredients into a food processor or cup and puree until the basil is cut into small pieces and the dressing is emulsified. Serve dressing over the salad when ready to serve and then toss.
