Salad on a Stick

As part of the Market to Kitchen chef series, Ryan Kate presented this Chef Demo in conjunction with Food Day for Kids, 10/17/15.

12 Grissini (or pretzel rods)
2 C. Arugula and Spinach mix
1 t. extra virgin olive oil
½ t. red wine vinegar
¼ t. lemon juice
12 slices Prosciutto
½ C. Honey-Mustard dressing
Salt and freshly cracked black Pepper
Thinly slivered Vegetables of your choice

Toss the arugula/spinach mix, extra-virgin olive oil, red wine vinegar and lemon juice in a medium mixing bowl until well mixed.

Lay 1 slice of prosciutto flat on a cutting board horizontally. Smear with about 1 teaspoon of the mustard (you can use more or less if desired).

Line the prosciutto with about 2-3 tablespoons of the dressed arugula.

Season to taste with salt and pepper.

Add a few slivered veggies vertically.

Wrap the prosciutto-arugula slice around the upper portion of a grissini stick at an angle, slightly overlapping. Repeat for the remaining portions.

Serve on platter or standing up in a glass or mason jar.

See her other recipes demonstrated that day: Autumn Fruit Cappuccino,  Ginger-Garlic Salmon Packets with Citrus

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