• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Baby Greens with Raspberry Vinaigrette

  • 4servings
  • 30minutes
  • 370calories

Add to MenuAdd to Calendar

Source: www.delish.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, H, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 12 plain breadsticks

  2. 4 ounce(s) prosciutto , very thinly sliced and cut into 12 strips 1 tablespoon(s) sugar

  3. 3 tablespoon(s) white wine vinegar

  4. 1 tablespoon(s) Dijon mustard

  5. 1/2 pint(s) raspberries

  6. 1/4 cup(s) extra virgin olive oil

  7. 1/2 pound(s) mixed baby greens with edible flowers

  8. 4 ounce(s) ricotta salata

  9. 8 quail eggs , hard-cooked and each cut in half

Instructions Jump to Ingredients ↑

  1. Wrap each breadstick with 1 strip of prosciutto; set aside.

  2. In large bowl, combine sugar, vinegar, and mustard. Add 1/2 cup raspberries to vinegar mixture; with wire whisk or fork, crush berries slightly. Slowly beat in olive oil.

  3. Toss greens with dressing. Sprinkle salad with cheese and remaining raspberries; tuck in eggs. Serve salad with prosciutto-wrapped breadsticks.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback