Looking for Healthy Sides for Sandwiches? We have you covered! Below we list all of our favorite healthy sandwich side dishes, including cozy soups, seasoned fries, and hearty salads.
Arrange prosciutto - Line a baking sheet with parchment paper and lay prosciutto flat with space between each piece. Make sure the slices are not touching each other and do not crowd the baking sheet or the prosciutto will not properly crisp.
2 oz prosciutto
Cook prosciutto - Place on the middle rack of the oven and cook for 10-15 minutes depending on the thickness of the prosciutto slices. Keep a close eye on the prosciutto once in the oven to make sure they do not burn.
Cool prosciutto - Remove from the oven and transfer the prosciutto to a wire rack to cool. The prosciutto will become crispier as it cools.
Maple Balsamic Vinaigrette
While the prosciutto cooks, make the vinaigrette. In a bowl, whisk balsamic vinegar, maple syrup, dijon mustard, salt, pepper, and lemon juice until combined. Slowly add in oil and whisk until the dressing is emulsified.
1½ tablespoon balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon dijon mustard, ¼ teaspoon sea salt, ¼ teaspoon freshly ground black pepper, squeeze of lemon juice, 2 tablespoon olive oil
Store in an airtight container or lidded jar and refrigerate. Shake before serving.
Salad
Add the arugula to a large mixing bowl and toss in the dressing. Mix in shallot and walnuts, and top with sliced pear, crispy prosciutto and sliced Parmigiano-Reggiano. Sprinkle with sea salt and freshly cracked black pepper.
4 cups arugula, 1 pear, 1 small shallot, ½ cup toasted or candied walnuts, ½ cup Parmigiano-Reggiano, 1 pinch sea salt, 1 pinch freshly cracked black pepper
Notes
Storage
Refrigerate the produce ingredients (arugula, pear, shallot, etc.) separately from the crispy prosciutto and maple dressing then recombine when ready. All ingredients are good for 3 days. These ingredients don't stand up well to freezing.
Top Tips
Make the prosciutto and dressing ahead of time for quick assembly.
Make a bigger batch of maple balsamic dressing to dress more salads.
Don't dress until you're ready to serve and eat the salad to prevent the salad from getting soggy.
Drizzle lemon juice on the pears if you do not serve immediately. This prevents oxidation.