With all the Christmas cookies, rich appetizers, cakes and pies that are prevalent during the holiday season, eating healthy can be a challenge; but Jason Capps from Bella Sera says it’s still possible!

During a visit to the Pittsburgh Today Live, he shared this recipe for a wonderful winter salad roll with prosciutto!


4 thin slices of Prosciutto (on wax/deli paper)
4 figs, sliced thin
10 grape tomatoes, quartered long ways
2 oz White Balsamic Vinaigrette
1 Tbsp of toasted sliced almonds
1 Tbsp gorgonzola or blue cheese
1 10 oz bag of your favorite lettuce blend

Toss figs, tomatoes, almonds, cheese and lettuce with dressing, and coat lightly
Keep prosciutto on wax paper from deli, slightly overlapped
Lay tossed mixture down the middle of the prosciutto
Roll snugly and evenly and remove the wax paper as you roll
Chill down, then slice into rolls

1 cp White Balsamic Vinegar
4 cloves garlic, chopped
To taste kosher salt
To taste Ground Black Pepper
4 Tbsp Dijon Mustard
¼ cp Sugar or Honey
2 cp Vegetable Oil

Place all ingredients into blender except for oil, and blend thoroughly
While blender is on, slowly drizzle oil in until thick and emulsified
Check seasoning and enjoy

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