Color, crunch in a salad a great time saver

Want color and crunch, but have no time to cook? This salad hits all the right notes. Prosciutto adds protein and a soft saltiness; feel free to swap it for cooked cannellini beans, or just leave it out altogether. The salad’s just as satisfying.

Manchego, Dried Apricots, Fennel and Radicchio Salad

2 servings

Adapted from “Salad Love: 260 Crunchy, Savory, and Filling Meals You Can Make Every Day” by David Bez (Clarkson Potter, 2015).

1 medium head radicchio (may substitute 2 small heads)

1 small bulb fennel

1 1/4 cups dried apricots

2 ounces manchego cheese (may substitute asiago or Gouda)

1 ounce good-quality, thinly sliced prosciutto

3 tablespoons extra-virgin olive oil

1 tablespoon cider vinegar

2 teaspoons dark or full-flavored honey (optional)

Kosher salt

Freshly ground black pepper

1/3 cup whole roasted, unsalted almonds

Few sprigs mint

Core the radicchio and discard any outer leaves that have wilted. Cut the head(s) into thin slices.

Core the fennel, remove the outer layer if it’s thick and tough, cut in half, then into quarters. Use a mandoline or a chef’s knife to cut into very thin slices.

Cut the apricots into slivers. Cut the manchego into 1/2 -inch cubes. Tear the prosciutto into thin strips; loosely roll each one, if you like.

Combine all those elements in a mixing bowl.

Whisk together the oil, vinegar, the honey, if using, and a good pinch each of salt and pepper in a liquid measuring cup until emulsified. Pour over the ingredients in the bowl and toss to coat.

Divide between bowls. Scatter almonds over each portion. Garnish with mint leaves. Serve right away.

Per serving: 710 calories, 21 g protein, 66 g carbohydrates, 45 g fat, 11 g saturated fat, 30 mg cholesterol, 820 mg sodium, 12 g dietary fiber, 49 g sugar