Yield: 1 servings
|650 grams||New potatoes; (about 16 small)|
|125 grams||Proscuitto; (8 slices)|
|¼ cup||Olive oil|
|2 tablespoons||Lemon juice|
|1 teaspoon||Dijon mustard|
|\N \N||Salt & ground black pepper|
|100 grams||Baby spinach leaves|
|8 smalls||Radicchio leaves; torn|
|1 \N||Avocado; halved & stone|
|\N \N||; removed|
Place potatoes into a medium saucepan. Cover with cold water, bring to boil over high heat. Reduce heat to medium and boil gently for 20 minutes or until just tender.
Meanwhile, heat a large non-stick frying pan over medium-high heat. Add proscuitto and fry for 2-3 minutes on each side or until crisp. When cool break into pieces.
Whisk olive oil, lemon juice, mustard and salt and pepper until well combined.
Drain potatoes and cut in half. Place spinach leaves and radicchio onto serving plates. Top with potatoes, proscuitto and avocado. Drizzle with dressing and serve immediately. Serves 4
Converted by MC_Buster.
Per serving: 1341 Calories (kcal); 86g Total Fat; (55% calories from fat); 19g Protein; 137g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 7 Grain(Starch); 0 Lean Meat; ½ Vegetable; 1 Fruit; 17 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.