green salad with beets and prosciutto chips

green salad with beets and prosciutto chips

For those of you not in the publishing world you may think it weird that professionally I am fully ensconced in preparations for the winter holidays. It is bizarre but true that while all of you are out there celebrating the longest day of the year I am thinking about the shortest days and the celebrating and culinary gluttony surrounding them.

I have just wrapped up recipe development [and testing and testing some more] for a great big dessert feature article. If I see another teaspoon of vanilla extract I think I may go over the edge! In fact I think I may have had a dream last night about my Kitchen Aid. I finally turned in those recipes yesterday. Phew!

Ingredients

  • 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
  • 4 slices prosciutto
  • 1 bunch beets, about 12 ounces, preferably baby-sized, stems and greens removed
  • 1 medium sweet onion, sliced
  • ¼ teaspoon dry thyme
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup non-fat buttermilk
  • 2 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh chives
  • 14 cup mixed salad greens
Read the whole recipe on Healthy Seasonal Recipes