Mason Jar Caprese Salads with Prosciutto Chips
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- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- ¼ cup
- olive oil, divided
- 60 mL
- 4
- slices prosciutto
- 2 cups
- grape tomatoes, halved
- 500 mL
- 1 tbsp
- red wine vinegar
- 15 mL
- 1
- clove garlic, minced
- ¼ tsp
- salt
- 1 mL
- 1 cup
- cocktail bocconcini (5 oz/ 150g)
- 250 mL
- 20
- basil leaves
- 2 cups
- cooked whole-wheat fusilli, cooled
- 500 mL
Directions
Step 1
Heat 1 tbsp (15 mL) oil in large skillet set over medium heat. Cook prosciutto 4 to 5 min, or until crisp. Transfer to paper towel-lined plate to drain. Cool completely and crumble into small pieces.
Step 2
Meanwhile, toss tomatoes with remaining 3 tbsp (45 mL) oil, vinegar, garlic and salt. Set aside.
Step 3
Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into jars in the following order from bottom to top: tomato mixture, bocconcini, basil, fusilli, and crispy prosciutto. Seal jars and store refrigerated up to 24 hr. Shake well before serving.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 380
- Fat:
- 23 g
- Saturated Fat:
- 7 g
- Carbs:
- 32 g
- Fibre:
- 4 g
- Sugar:
- 3 g
- Cholesterol:
- 30 mg
- Protein:
- 14 g
- Sodium:
- 240 mg
