Prosciutto and beets liven up spring salad

Looking to liven up your salads?

Dressings, cheeses and toppings such as crumbled bacon are easy ways to add zest to your veggies. Of course, they also bring gobs of fat and calories with them.

But this spring salad of beets, prosciutto and creamy onion dressing created by Katie Webster at EatingWell magazine is a good example of ways to make a salad exciting without negating its nutritional benefits.

Mixed greens and baby beets, which are simmered in water until tender, are the backbone of the salad, but it's what goes on top that adds the luxurious touches.

Thin slices of prosciutto are crisped in the oven to make a satisfyingly salty and crunchy topping similar to bacon, but with much less fat.

Caramelized onions lend a sweet and savory flavor to a creamy, but light dressing made with nonfat buttermilk, white-wine vinegar and mayonnaise.

The salad can be made in a little under an hour from start to finish, but to make it easier to get on the table prepare the beets and the dressing up to two days ahead.