Wedge Salad with Crispy Prosciutto and Crunchy Croutons

Wedge Salad with Crispy Prosciutto and Crunchy Croutons
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/4 cup canola mayonnaise
  • 1/4 cup low-fat buttermilk
  • 1/4 cup (1 oz.) crumbled blue cheese
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon white wine vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1 ounce crusty bread, cut into 1/2- to 3/4-inch cubes (1 cup)
  • 2 teaspoons olive oil
  • Cooking spray
  • 2 ounces thinly sliced prosciutto, cut into 1/2-inch pieces
  • 1 medium head iceberg lettuce, cut into 4 wedges
  • 2 plum tomatoes, cut into 4 wedges each


Preheat the oven to 425 degrees . In a small bowl, whisk the mayonnaise, buttermilk, blue cheese, mustard, vinegar and Worcestershire sauce; season with salt and pepper.

In a medium bowl, toss the bread with 1 tsp. olive oil; transfer to a rimmed baking sheet coated with cooking spray. Bake until golden brown, 7 to 8 minutes. Let cool.

In a large nonstick skillet, heat the remaining 1 tsp. oil over medium. Add the prosciutto and cook, stirring occasionally, until crispy, 4 to 7 minutes. Transfer to a plate.

Divide iceberg wedges among 4 plates. Garnish each with 2 tomato wedges, the croutons and prosciutto. Spoon the dressing over the salad.