Salad Greens with Prosciutto and Shrimp
38
Ingredients
| ¾ | pound |
mixed salad greens
arugula, dandelion, tango, frisee, anchocress, red mustard, mizuna, lollo rosso,curly cress, chervil, , radicchio, perella red, |
|
| ¼ | pound |
prosciutto
thinly sliced |
* |
| 2 | teaspoons |
vegetable oil
olive |
|
| ½ | pound |
shrimp
tiny, cooked shelled |
|
| 2 | tablespoons |
ginger
crystallized |
|
| ¼ | cup |
vinegar
rice or pear |
|
| 3 | tablespoons |
vegetable oil
salad |
|
| 1 | tablespoon |
vegetable oil
oriental sesame |
|
| 1 | x |
flower petals
|
* |
Directions
Sliver the prosciutto and stir with 2 teaspoons of olive oil in a 8 to 10 inch frying pan over medium-high heat until lightly browned.
Pour into a wide salad bowl and add 4 quarts of rinsed, dried and crisped salad green/red mix, the cooked, shelled shrimp, crystallized ginger, pear or rice vinegar, salad and sesame oil.
Toss gently.
Nutrition Facts
Serving Size 173g (6.1 oz)Amount per Serving
Calories 20569% of calories from fat
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
11%
Trans Fat
0g
Cholesterol 111mg
37%
Sodium 149mg
6%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
3%
Sugars g
Protein
26g
Vitamin A 130%
•
Vitamin C 7%
Calcium 5%
•
Iron 16%
* based on a 2,000 calorie diet
How is this calculated?
