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Fresh Pea, Prosciutto, and Herb Salad

Photo: Caitlin Bensel
Total time 25 mins

Serves 2 (serving size: about 1 1/2 cups)

We love the green-on-green mix of crisp-tender haricots verts, peas, and protein-packed edamame. You could sub asparagus or regular green beans for the haricots verts, just remember they may need a minute longer to boil. Instead of tossing in the tomatoes (which would weigh down the delicate arugula mixture), we build the salad on top of thick tomato slices for a knife-and-fork main dish feel. Prosciutto is delightful when crisped in the microwave. Be sure to break into shards rather than finely crumbling for even better texture in the salad.


  • 4 cups water
  • 2/3 cup frozen shelled edamame
  • 1/4 cup fresh or frozen shelled green peas, thawed
  • 4 ounces haricots verts (French green beans), trimmed and halved diagonally
  • 2 thin slices prosciutto (about 1 oz.)
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh mint
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup baby arugula
  • 1 medium heirloom tomato, cut into 1/2-in. slices

Nutrition Information

  • calories 273
  • fat 17.6 g
  • satfat 2.5 g
  • monofat 10.6 g
  • polyfat 1.9 g
  • protein 13 g
  • carbohydrate 18 g
  • fiber 7 g
  • cholesterol 11 mg
  • iron 3 mg
  • sodium 550 mg
  • calcium 94 mg
  • sugars 7 g
  • Est. Added Sugars 0 g

How to Make It

  1. Bring 4 cups water to a boil in a small saucepan. Add edamame, peas, and haricots verts; cook 3 minutes or until crisp-tender. Drain; rinse under cold water. Drain.

  2. Wrap prosciutto in a paper towel. Microwave at HIGH 1 minute or until crisp. Cool slightly. Break into large pieces.

  3. Combine oil, vinegar, tarragon, mint, salt, and pepper in a medium bowl, stirring with a whisk. Add edamame mixture; toss to coat. Add arugula; toss. Arrange tomato slices on a platter; top with arugula mixture and prosciutto.