Food beauty of salad on a stick from a Holiday theme episode, as seen on Food Network’s The Kitchen, Season 4.
Recipe courtesy of Marcela Valladolid

Prosciutto Salad on a Stick

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 12 sticks



  1. Toss the arugula, extra-virgin olive oil and red wine vinegar in a medium mixing bowl until well mixed. Season to taste with salt and pepper and toss again.
  2. Lay 1 slice of prosciutto flat on a cutting board horizontally. Smear with about 1 teaspoon of the mustard (you can use more or less if desired). Line the prosciutto with about 1 tablespoon of the dressed arugula. Wrap the prosciutto-arugula slice around the upper portion of a grissini stick at an angle, slightly overlapping. Repeat for the remaining 11 portions.
  3. Serve standing up in a Mason jar with the prosciutto portion on top.