White Bean and Pea Salad with Prosciutto
This salad is nutritious, colorful, chock full of tasty ingredients, and easy to toss together. Serve it with some German wholegrain crispbread or sunflower seed bread.
Ingredients
- 1 can white beans such as Great Northern drained and rinsed, 16-ounce
- 1 cup cooked peas
- 1/2 cup German red cabbage from a jar
- 1 small Granny Smith apple cored and sliced thinly
- 4 ounces cubed Bavarian rauchkäse about 3/4 cup, a smoked semi-soft cheese
- 4 slices German proscuitto sliced into thin strips
- 1/4 cup salted sunflower seeds
For the Marjoram Vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp minced fresh marjoram
- 1 tsp German hot mustard
- 1/2 tsp German honey
- sea salt and freshly ground pepper to taste
- lettuce leaves optional
Instructions
- Place all ingredients except vinaigrette in a large bowl. Add vinaigrette and toss gently. Serve alone, or spooned over lettuce leaves if desired.
For the Marjoram Vinaigrette:
- Whisk together all ingredients in a small bowl until mixture is smooth and emulsified.