Try this Chicory Salad with Prosciutto Crisps and Cranberries recipe, or contribute your own.
Suggest a better descriptionPreparation
Heat a medium nonstick skillet over medium high heat. Toast the nuts 2 minutes or until just beginning to brown, stirring frequently. Remove nuts from heat and set aside.
Cook the prosciutto in the skillet until crisp, about 3 minutes. Set aside with nuts.
Add the vinegar to any pan residue in skillet, bring to a boil over medium high heat and continue boiling 2 minutes or until reduced to 1/4 cup. Place in a shallow bowl to cool quickly.
Combine the lettuce, onions and cranberries in a salad bowl. Whisk together the vinegar with the remaining dressing ingredients and spoon evenly over all and top with the prosciutto and nuts.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 259 | ||
Calories from Fat: 196 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 4.3mg | 1 % | |
Sodium 45.9mg | 2 % | |
Potassium 157.9mg | 4 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 13.4g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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