Salad Greens With Prosciutto And Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Vegetables | Meats, Salads, Seafood, Vegetables | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Salad mix of Arugula |
| Dandelion, Tango Frisee | ||
| Anchocress, Red Mustard | ||
| Mizuna, Lollo Rosso | ||
| Curly Cress, Chervil | ||
| Radicchio, Perella Red | ||
| Romaine, Red Oak Leaf | ||
| about 4 quarts | ||
| 1/4 | lb | Prosciutto, thinly sliced |
| 2 | t | Oil, olive |
| 1/2 | lb | Shrimp, tiny cooked shelled |
| 2 | T | Ginger, crystallized |
| 1/4 | c | Vinegar, Rice or Pear |
| 3 | T | Oil, Salad |
| 1 | T | Oil, Oriental Sesame |
| Flower petals | ||
| Lavender Bachelor's buttons | ||
| Golden calendula |
INSTRUCTIONS
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. Garnish with the golden and lavender petals.
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Nutrition (calculated from recipe ingredients)
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Calories: 165
Calories From Fat: 131
Total Fat: 14.7g
Cholesterol: 19.8mg
Sodium: 764.4mg
Potassium: 144.7mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: 7.9g