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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
6 cups mixed leafy greens or 6 cups 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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