Romaine Salad With Provolone and Prosciutto

This is the best accompaniment to a heavy pasta meal. The only way I can describe the dressing is to say it tastes "bright and light". If there is any leftover after a meal is over, there isn't for long, because I always end up picking at it until it's gone!

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 2  lemons
• 1⁄4 cup extra virgin olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon sugar
• 1 (10 ounce) package romaine lettuce
• 1⁄4 cup red onion, thinly sliced
• 1  fire  roasted red pepper, diced
• 3  slices prosciutto, diced (about 2 oz.)
• 4  ounces provolone cheese, cubed
• 1⁄2 cup kalamata olive

Directions

1. Grate zest from 1 lemon into salad bowl.
2. Squeeze juice from lemons into bowl. You should have at least 4 tablespoons.
3. Whisk in olive oil, salt, pepper, and sugar until well blended.
4. Add romaine, onion, peppers, proscuitto, provolone, and olives.
5. Toss well until thoroughly combined.