PAPAYA PROSCIUTTO AND BLUEBERRY SALAD WITH MAPLE SYRUP VINAIGRETTE

PAPAYA PROSCIUTTO AND BLUEBERRY SALAD WITH MAPLE SYRUP VINAIGRETTE

INGREDIENTS:
1  small papaya, about 2 1/2 pounds (using half for salad, about 1 1/4 pound)
1 (5 oz.) packet spring salad mix
6 oz. thinly sliced prosciutto
4 oz. feta cheese crumbles
1/2 cup blueberries
4 1/8-inch thick rings of a red onion


Maple Syrup Vinaigrette:

2 tbsp. fresh lemon juice  
3 /14 tbsp. vegetable oil    
2.5 tbsp. maple syrup   
2.5 tsp. freshly grated red onion  
1/16 rounded tsp. salt
1/8 rounded tsp. black pepper



INSTRUCITONS:

Peel papaya. Slice in half. Scoop and discard seeds in center. Slice into 1/2-inch slices. Set aside.

Assemble salad: place spring salad mix, prosciutto, feta cheese, blueberries, and onion slices in a large salad bowl or platter.

In a small bowl, add lemon juice, oil, maple syrup, grated onion, salt, and pepper. Whisk to combine. Drizzle over salad.

Makes 4 side or 2 main dish servings.


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