| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Appetizers |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 8 |
|
Thin slices prosciutto,diced |
| 2 |
|
Shallots, chopped |
| 1/4 |
c |
Cider vinegar |
| 1 |
tb |
Liquid honey |
| 2 |
tb |
Chopped fresh parsley |
| 1/4 |
ts |
Pepper |
| 4 |
c |
Thinly sliced Savoy cabbage |
| 1 |
|
Carrot, peeled and grated |
| 2 |
|
Green onions, chopped |
INSTRUCTIONS
Heat olive oil in a skillet over medium heat. Add prosciutto and cook for
2 minutes until shrivelled. Add shallots and cook for 1 minute.
Remove pan from heat. Stir in vinegar, honey, parsley and pepper.
Place cabbage, carrot and green onions in a serving bowl. Add dressing
from skillet and toss well. Prep. Time: 25 minutes Yield: 6 servings
Typed in MMFormat by cjhartlin@email.msn.com Source: A Passion for Fresh
Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24,
1999
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