This simple recipe for sauteed baby greens salad pairs lightly cooked baby lettuce with ricotta and prosciutto for the perfect light lunch!
I don’t know about you, but right about now I am feeling like I need to mix in some salad with my wall to wall comfort food. My jeans feel the same way.
Almost everyone in our house has been dipping a little too often into the ice cream (and it is SO VERY SAD when it is all gone!).
Others of us have been enjoying our pimento cheese topped with bacon on the regular.
(It was his birthday, so we will let him have all the pimento cheese!)
As for me, I am all about the wine and the buttered popcorn and anything made out of chocolate doesn’t stand a chance. Which brings me back to the salad.
Happily, I have some good and good for you salad recipes that are satisfying enough to be lunch or a light supper all on their own, starting with my current fave, this delectable sautéed baby greens salad!
This all happened a while back when my friend Dennis came over with a big bag of baby greens – little lettuces of various kinds that were bursting out all over his garden.
They were sweet and tender and there were a LOT of them, so I poked my head into my fridge to see what I might have that would play nicely with these lovely greens.
As it turned out, I had some prosciutto and some cherry tomatoes and all the makings for ricotta cheese, and a vision started to form in my head.
Here’s how you make sautéed baby greens salad!
You may be wondering about the sautéed part – here’s the thing about baby greens. They behave a lot like spinach, in that when you you cook them in a frying pan with a little olive oil, they wilt into a tender, delicious pile of scrumptiousness.
So start by setting aside a few of your greens (and you can use any kind you find) and plop the rest in a skillet with some olive oil and a pinch of salt and pepper. Toss them gently until they are wilted, and then arrange them on the plates.
All you need to do now is dollop on some ricotta cheese (more on that later), tuck in some prosciutto and some cherry tomatoes, and drizzle on some balsamic vinegar.
Isn’t that a pretty salad?
And last but not least, here comes my regular pitch for you to try making your own ricotta cheese. It is super easy, it calls for just 3 totally ordinary ingredients, and it tastes OUT OF THIS WORLD.
Here’s my easy recipe, and here’s a quick video to show you how it works…
How fun and easy is that? One way or the other, happy salad days!
Want to round out your meal? This recipe pairs well with...
This simple recipe for sautéed baby greens salad pairs lightly cooked baby lettuce with ricotta and prosciutto for the perfect light lunch!
- 8 cups baby greens, any kind
- 1 tablespoon olive oil, plus extra for drizzling
- Salt and pepper
- 1 cup fresh ricotta
- 1 cup cherry tomatoes, halved
- 4 thin slices of prosciutto
- Balsamic vinegar for drizzling
- Put 1 tablespoon of olive oil in a deep skillet over medium high heat. Add baby greens along with a pinch of salt and pepper and sauté until wilted, about 3-5 minutes.
- Divide greens among plates. Top with dollops of ricotta, cherry tomatoes and prosciutto.
- Drizzle on a little olive oil and balsamic vinegar and serve!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!