Mason Jar Caprese Salads with Prosciutto Chips
Prep Time
Serves
Cooking Mode
¼ cup olive oil, divided
4 slices prosciutto
2 cups grape tomatoes, halved
1 tbsp red wine vinegar
1 clove garlic, minced
¼ tsp salt
1 cup cocktail bocconcini (5 oz/ 150g)
20 basil leaves
2 cups cooked whole-wheat fusilli, cooled
¼ cup olive oil, divided
4 slices prosciutto
2 cups grape tomatoes, halved
1 tbsp red wine vinegar
1 clove garlic, minced
¼ tsp salt
1 cup cocktail bocconcini (5 oz/ 150g)
20 basil leaves
2 cups cooked whole-wheat fusilli, cooled
Directions
1Heat 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.
2Meanwhile, toss tomatoes with remaining 3 tbsp (45 mL) oil, vinegar, garlic and salt. Set aside.
3Fill 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.
Tips
1
Alternatively, replace cooked pasta with 4 cups (1 L) baby arugula.
Disclaimer
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Personal Note
Personal Note
