Salad Greens with Prosciutto & Shrimp
Yield
4 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
mixed salad greens
arugula, dandelion, tango, frisee, anchocress, red mustard, mizuna, lollo rosso,curly cress, chervil, , radicchio, perella red, |
|
| 113.4 | g |
prosciutto
thinly sliced |
*
|
| 1E+1 | ml |
vegetable oil
olive |
|
| 226.8 | g |
shrimp
tiny, cooked shelled |
|
| 3E+1 | ml |
ginger
crystallized |
|
| 59 | ml |
vinegar
rice or pear |
|
| 45 | ml |
vegetable oil
salad |
|
| 15 | ml |
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.
