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Citrus Salad with Feta & Crispy Prosciutto

  • Author: Carol Green


Sweet citrus wedges, quick marinated, complemented by bitter greens and salty feta and topped with crispy prosciutto & citrus balsamic vinaigrette




2          Oranges

1          Grapefruit*

8 oz     Mixed Greens, Arugula, Watercress, Spinach

2          Green Onions, finely sliced

4          oz Prosciutto, thinly sliced

1/2       cup Feta crumbles

1          tsp. Ghee or Olive oil



¼         cup fresh Orange & Grapefruit Juice

1          Tbsp fresh Lemon Juice plus 1 tsp. Lemon Zest

3          Tbsp. White Balsamic or Champagne Vinegar

1/3      cup Olive Oil

Pinch of Salt, to taste


  • Peel the oranges and grapefruit, and working over a bowl to catch the juices, segment the fruit, and squeeze remaining juice from the rinds to use for the dressing.
  • Add the lemon juice, zest, vinegar, and salt to the bowl, and add the olive oil in steady stream, whisking constantly, until emulsified.
  • Add the citrus segments to the dressing for a quick marinade.
  • Place the mixed greens in a bowl, tear into bite sized pieces, remove stems.
  • Heat a skillet over medium high heat, add a little ghee, add the prosciutto, and sauté until crispy, approximately 8 minutes.
  • Add the green onions, sauté a few minutes more.
  • Toss the salad greens with just enough dressing to coat and divide among individual plates.
  • Spoon the citrus segments over the greens, and top with the prosciutto and green onions.
  • Finish with the feta crumbles.


*Should you wish to omit the grapefruit, any combination of citrus such as tangerines or Minneola’s will work for this recipe.