in a small mixing bowl, whisk the olive oil and vinegar together. Season with salt and pepper. Toss the greens with the dressing. Lay the proscuitto on the platter. Mound the greens in the center of the proscuitto. SHave the Parmigiano-Reggiano cheese over the greens. Garnish with a couple of turns of black pepper. Source: Essence of Emeril, #EE2338, TVFN formatted by Lisa Crawford, 6/21/96 From: 104105.1416@compuserve.Com (Lisabdate: 96-06-22 00:42:43 Edt Posted to MM-Recipes Digest V3 #242 Date: Wed, 4 Sep 1996 17:57:04 -0400 From: BobbieB1@aol.com
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 4|
|Calories from Fat: 1046 (96%)|
|Amt Per Serving||% DV|
|Total Fat 116.2g||155 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 54.3g|
|Polyunsanturated Fat 36.1g|
|Cholesterol 24.9mg||8 %|
|Sodium 478.5mg||17 %|
|Potassium 113.7mg||3 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.2g|
|Protein 11.4g||16 %|
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Calories per serving: 1085
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