It is amazing the amount of money that you can save by simply bringing you lurnch to work. But I won’t lie. Sometimes it can be a drag. Part of the reason that I am always cooking is that I really don’t like to eat the same thing more than two days in a row. (Except for cheese. I love cheese. I love cheese so much that when I was a child, my mom used to call me Mousy Brown.)
I came up with this recipe because I was looking to do a little something different for my lunchbox salads. If you are looking to change up your lunchbox routine or just for a quick meal, then this recipe is for you. Let’s get to it.
Servings: 3 · Prep time: 5 min · Cook time: 5 min · Ready in: 10 min
Ingredients
- 2 cups of arugula
- 2 cups of spinach
- 2 cups of Romaine lettuce
- 1 cup of blackberries
- 1 cup of strawberries
- 4 slices of prosciutto
- 1/4 cup of shaved Parmesan cheese
- Balsamic dressing
- PAM cooking spray
Method
Wash, chop, and spin dry the lettuce.
In a large bowl, toss the lettuce, spinach, and arugula together.
Spray a small skillet with PAM and heat the skillet to a medium heat. Brown each piece of prosciutto for about 2 minutes per side. Removed the crispy prosciutto from the skillet and chop it into tiny pieces.
Rinse the blackberries and strawberries. Slice the strawberries into slivers or quarters (whichever you prefer).
Add the blackberries, strawberries, prosciutto, and Parmesan cheese to the salad mix and toss lightly.
Drizzle balsamic dressing (or your favorite dressing) on top, plate, and enjoy.
