a donna hay christmas



Try this delicious festive salad this Christmas.


  • 8 slices prosciutto

  • 1/3 cup (or 80ml) maple syrup

  • ½ cup (or 125ml) buttermilk

  • 1 tsp Dijon mustard

  • 2 tsps white balsamic vinegar

  • Sea salt

  • Cracked black pepper

  • 1 head iceberg lettuce, cut into wedges

  • Finely grated parmesan to serve


  • 1.

    Preheat oven to 160°C.

  • 2.

    Place the prosciutto on two baking trays lined with non-stick baking paper. Brush with the maple syrup and roast for 15 minutes or until golden and crisp, then transfer to a wire rack to cool.

  • 3.

    Place the buttermilk, mustard, vinegar, salt and pepper in a bowl and mix to combine.

  • 4.

    Arrange the lettuce wedges in a large bowl and top with the prosciutto. Drizzle with half the dressing, sprinkle with the parmesan and serve with the remaining dressing.

Nutritional information

Nutritional analysis per serving (8 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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donna hay magazine, NewsLifeMedia, $7.99 www.donnahay.com

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Posted by Katrina186Report
Easy as, I served this in a flat round bowl with the dressing in the middle and the wedges fanning out. It looked sensational. I felt the dressing whilst lovely was a bit bland and so will play around with that but this is a lovely fresh clean salad.