Spring Salad with Beets, Prosciutto & Creamy Onion Dressing

Tender mixed salad greens (mesclun) from the garden or farmers market along with baby beets, crispy and salty prosciutto and a creamy dressing make a fabulous salad. 6 servings, about 2 !" cups each | #ctive $ime% 5 minutes | $otal $ime% 5 minutes

&ngredients

1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided 4 very thin slices prosciutto (about 2 ounces) 1 bunch beets (about 12 ounces), preferably baby-size, stems and greens removed 1 medium sweet onion, sliced 1 4 teaspoon dried thyme 1 4 teaspoon salt 1 4 teaspoon freshly ground pepper 1 4 cup nonfat or low-fat buttermil! 2 tablespoons white-wine vinegar 2 tablespoons mayonnaise 1 tablespoon chopped fresh chives 14 cups mixed salad greens

Preparation

1" #reheat oven to 4$$%&" 'rush 1 2 teaspoon oil over a large ba!ing sheet" (ut prosciutto into 1- to 1 1 2-inch s)uares and place on the ba!ing sheet" 'rush the prosciutto with 1 2 teaspoon oil" 'a!e until crispy, * to + minutes" (arefully transfer the prosciutto ,chips- to a wire rac! with a spatula" (.f you leave them on the ba!ing sheet, they won/t be as crisp") 2" 0eanwhile, place beets in a large saucepan with enough water to cover by at least 2 inches" 'ring to a boil1 reduce heat to maintain a gentle simmer and coo! until tender when pierced with a for!, 2$ to 2$ minutes" (.f using larger beets, they will ta!e up to 4$ minutes") 3rain and let stand until cool enough to handle" 4rim both ends of the beets and rub off the s!ins" (ut into wedges" 2" 5hile the beets are coo!ing, combine onion with the remaining 1 tablespoon oil, thyme, salt and pepper in a small saucepan" (over and coo! over medium-low heat, stirring often, for 1$ minutes" 6ncover and continue coo!ing until the onion is very soft and caramelized, 7 to 1$ minutes more" (.f the onion begins to brown before it becomes very soft, add water 1 tablespoon at a time") 8emove from the heat, cover and let stand for 1$ minutes" 4" 9tir the onion, scraping up any browned bits" 9et aside 1 4 cup and transfer the remaining onion to a food processor or blender" :dd buttermil!, vinegar, mayonnaise and chives1 puree until smooth" *" 4oss salad greens, the reserved 1 4 cup onion and the dressing in a large bowl" 3ivide among ; plates" 4op with the beets and prosciutto chips"

'utrition
Per serving % !"# $alories% & g 'at% ( g )at% " g *ono% !( mg $holesterol% !" g $arbohydrates% + g ,rotein% # g 'iber% #(# mg )odium% + ! mg ,otassium ! $arbohydrate )er-ing ()changes% ( -egetable, ! !.( fat

$ips & 'otes

Make Ahead Tip< (over and refrigerate coo!ed beets (9tep 2) for up to 2 days" 'ring to room temperature before serving"