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Add a photoServings: 4
Ingredients
- 3/4 lb Salad mix of Arugula
- Â Â Dandelion, Tango, Frisee,
- Â Â Anchocress, Red Mustard,
- Â Â Mizuna, Lollo Rosso,
- Â Â Curly Cress, Chervil,
- Â Â Radicchio, Perella Red,
- Â Â Romaine, Red Oak Leaf (about 4 qts)
- 1/4 lb Prosciutto, thinly sliced
- 2 tsp Oil, olive
- 1/2 lb Shrimp, tiny, cooked shelled
- 2 Tbsp. Ginger, crystallized
- 1/4 c. Vinegar, Rice or possibly Pear
- 3 Tbsp. Oil, Salad
- 1 Tbsp. Oil, Oriental Sesame
- Â Â Flower petals
- Â Â Lavender Bachelor's buttons
- Â Â Golden brown calendula
Directions
- Sliver the prosciutto and stir with 2 tsp. of extra virgin olive oil in a 8 to 10 inch frying pan over medium-high heat till lightly browned. Pour into a wide salad bowl and add in 4 qts of rinsed, dry and crisped salad green/red mix, the cooked, shelled shrimp, crystallized ginger, pear or possibly rice vinegar, salad and sesame oil. Toss gently. Garnish with the golden brown and lavender petals.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 391 | |
| Calories from Fat 230 | 59% |
| Total Fat 25.78g | 32% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.41g | |
| Cholesterol 110mg | 37% |
| Sodium 452mg | 19% |
| Potassium 359mg | 10% |
| Total Carbs 9.36g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.15g | 0% |
| Protein 29.08g | 47% |
