| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Janes, O’, Brien |
1 |
servings |
INGREDIENTS
| 650 |
g |
New potatoes; (about 16 small) |
| 125 |
g |
Proscuitto; (8 slices) |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Dijon mustard |
|
|
Salt & ground black pepper |
| 100 |
g |
Baby spinach leaves |
| 8 |
sm |
Radicchio leaves; torn |
| 1 |
|
Avocado; halved & stone |
|
|
; removed |
INSTRUCTIONS
Place potatoes into a medium saucepan. Cover with cold water, bring to boil
over high heat. Reduce heat to medium and boil gently for 20 minutes or
until just tender.
Meanwhile, heat a large non-stick frying pan over medium-high heat. Add
proscuitto and fry for 2-3 minutes on each side or until crisp. When cool
break into pieces.
Whisk olive oil, lemon juice, mustard and salt and pepper until well
combined.
Drain potatoes and cut in half. Place spinach leaves and radicchio onto
serving plates. Top with potatoes, proscuitto and avocado. Drizzle with
dressing and serve immediately.
Serves 4
Converted by MC_Buster.
Per serving: 1341 Calories (kcal); 86g Total Fat; (55% calories from fat);
19g Protein; 137g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food
Exchanges: 7 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 17 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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