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Antipasto De Verona

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Submitted by Nors

YIELD

6 servings

PREP

15 min

COOK

0 min

READY

15 min

Ingredients

2 2
MEDIUM MEDIUM RADICCHIO
heads *
¼ 113.4
POUND G PROSCIUTTO
or bresaola, cut in thin strips *
1 1
MEDIUM MEDIUM CELERIAC ROOT
cut in thin sticks *
¼ 113.4
POUND G PARMESAN CHEESE
cut in wedges
1 1
X X SALT *
1 1
X X BLACK PEPPER *

Directions

Line individual salad bowls with radicchio leaves. Add equal portions of prosciutto and celery roots.

Top with wedges of Parmesan. Season to taste with salt, freshly ground black pepper and olive oil.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 81 60% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 289mg 12%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 15g
Vitamin A 2% Vitamin C 0%
Calcium 21% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

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