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Figs, Prosciutto and Pear Salad

by | Feb 20, 2015 | Brain Health Recipes, Entreés, Nutrition, Side Dishes | 0 comments

Fresh figs are loaded with vitamins, fiber, and antioxidants that help lower your risk of stroke. However, if you suffer from headaches or migraines proceed with caution: although this recipe is great for your body and brain health, balsamic vinegar and cured meats like prosciutto are common headache-triggering foods.

Figs, Prosciutto and Pear Salad

Course: Lunch, Main Dish, Side Dish
Servings: 2


  • 3 oz mixed lettuce leaves washed and spun
  • 1 pear peeled and cut into 8 pieces
  • 6 fresh figs cut into 6-8 pieces each
  • 6 slices fresh prosciutto
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/2-1 tsp honey
  • freshly ground black pepper to taste


  • Lay salad leaves in a large shallow bowl or plate.
  • Arrange pear slices on top, and then figs.
  • Tear each piece of prosciutto into halves or thirds and then roll each piece into a mini log.
  • Lay prosciutto on top and then make dressing by whisking 3 tablespoons olive oil with 1 tablespoon balsamic vinegar, and a squeeze of honey.
  • Spoon dressing on top and give the salad a good grinding of black pepper to finish.

Looking for more brain friendly recipes? Check out our brain health recipes, or schedule a consultation with Dr. Diane® for personal help customizing your diet for your symptoms!


Dr. Diane® Roberts Stoler, Ed.D.
7 Hodges Street
N. Andover, MA 01845
Phone: (800) 500-9971
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