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Prep time: 10 minutes

Cook time: 15 minutes



10 whole leaves Romaine Lettuce Hearts
1/2 cup Pine Nuts, roasted
5 diced Prosciutto slices, sauted, crispy
1 small, seedless Cucumber , diced
1 medium Onion, diced
1 large Tomato, diced
4 stalk   Scallions, slice in 1/4 inch pieces
1 small Corn  , can, drained
1/4 cup Dried Cranberries
1/2 cup Blue Cheese   , crumbled, optional
1/4 cup Basil, slice in thin strips
1/4 cup Olive Oil
1/8 cup Balsamic Vinegar
2 tablespoons Dijon mustard
1 tablespoon Agave or honey
1/2 whole Lemon, juiced
2 teaspoons Garlic, minced
1-2 tablespoon Mama Jen's Salt Free Spice Blend

Directions:Place romaine on large platter.  Mix olive oil, vinegar, dijon, agave or honey, lemon juice, garlic and Mama Jen's in bowl.  Set aside.  In medium skillet on low heat, roast pine nuts until golden brown.  Set aside.  Add chopped proscuitto to pan and saute until crispy on low heat.  Mix vegetables with dressing and spoon mixture onto each romaine leaf.  Sprinkle with pine nuts, prosciutto and cranberries.  Top with a few crumbles of blue cheese, if desired.  Serve.  

Mama Jen’s contains no salt.  Other ingredients in this recipe may contain sodium.  Please check contents of products used if you are on a no salt or lo-so diet. Click HERE for more information.

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