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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (98g) Recipe makes 6 servings The following items or measurements are not included below: leafy greens 6 ounces prosciutto 4 roasted red peppers |
||
| Calories 271 | ||
| Calories from Fat 221 | (81%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.6g | 37% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 6.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 495mg | 20% | |
| Potassium 183mg | 5% | |
| Total Carbohydrate 5.2g | 1% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 1.0g | ||
| Protein 10.0g | 19% | |
Zefferelli Salad
By: Sue L
May 10, 2009
From Debi in Nelson Bay, Australia. She and her husband Peter operate a dolphin watch business there. She mentions that it is easy to omit the prosciutto for vegetarians.
SERVES 6
Ingredients
- 6 cups mixed leafy greens or lettuce
- 6 ounces prosciutto, fried crispy
- 4 ounces artichoke hearts
- 4 roasted red peppers, peeled and quartered
- 1 cup pitted kalamata olive
- 8 ounces brie cheese, sliced in fine wedges and at room temperature
- 2 ounces pine nuts, toasted golden
- 1/4 cup balsamic vinaigrette dressing
Directions
1
Toss lettuce with balsamic vinaigrette and lay out on a salad platter.2
Arrange remaining ingredients over lettuce.
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- Course > Salads
- Main Ingredient > Vegetables > Peppers
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- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Dinner Party
- Occasion > Seasonal > Spring
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