TODAY Food Club

A lightened-up version of classic pea salad with crispy prosciutto.

Crunchy Pea Salad with Prosciutto

• Yield: 6 servings

Ingredients

• 1 tablespoon olive oil
• 1 shallot, diced
• 4 slices of prosciutto, diced
• 1 16-ounce bag of frozen peas, thawed
• 1 8-ounce can of water chestnuts, drained and chopped
• ⅓ cup nonfat plain Greek yogurt
• 1 tablespoon mayonnaise
• ½ teaspoon garlic powder
• ¼ teaspoon salt

Preparation

1. Heat olive oil in a small sauté pan over medium. Add shallots and sauté until they begin to become fragrant. Add prosciutto. Stir over medium heat until prosciutto begins to crisp. Remove shallots and prosciutto to a small plate covered with a paper towel to drain and cool.
2. In a medium bowl, combine prosciutto and shallots, peas, water chestnuts, yogurt, mayonnaise, garlic powder and salt. Stir to combine. For best results, let sit in refrigerator for an hour or so to give all of the flavors a chance to meld.

Recipe Tags

• Kid-friendly
• Side dish