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Name: Salad Greens with Prosciutto and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 ts Oil, olive; Flower petals; Anchocress, Red Mustard,; 1/4 c Vinegar, Rice or Pear; 3/4 lb Salad mix of Arugula; 1/4 lb Prosciutto, thinly sliced; Curly Cress, Chervil,; 1/2 lb Shrimp, tiny; cooked shelled; Radicchio, Perella Red,; 2 tb Ginger, crystallized; Romaine, Red Oak Leaf; 3 tb Oil, Salad; 1 tb Oil, Oriental Sesame; Golden calendula; Dandelion, Tango, Frisee,; Mizuna, Lollo Rosso,

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INGREDIENTS

2 ts Oil, olive
Flower petals
Anchocress, Red Mustard,
1/4 c Vinegar, Rice or Pear
3/4 lb Salad mix of Arugula
1/4 lb Prosciutto, thinly sliced
Curly Cress, Chervil,
1/2 lb Shrimp, tiny; cooked shelled
Radicchio, Perella Red,
2 tb Ginger, crystallized
Romaine, Red Oak Leaf
3 tb Oil, Salad
1 tb Oil, Oriental Sesame
Golden calendula
Dandelion, Tango, Frisee,
Mizuna, Lollo Rosso,

Servings

INSTRUCTIONS

Sliver the prosciutto and stir with 2 teaspoons of olive oil in a 8 to 10 inch frying pan over medium-high heat until lightly browned. Pour into a wide salad bowl and add 4 quarts of rinsed, dried and crisped salad green/red mix, the cooked, shelled shrimp, crystallized ginger, pear or rice vinegar, salad and sesame oil. Toss gently. Garnish with the golden and lavender petals.

NOTES

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Nutrition

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Serving Size: 1 Serving (182g)
Recipe Makes: 4 Servings

Calories: 109
Calories from Fat: 109 (100%)

Amt Per Serving		% DV

	Total Fat 12.4g	16 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 0.1mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.

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Calories per serving: 109

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