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Fig And Crispy Prosciutto Salad

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Ingredients

Adjust Servings:
4 slices prosciutto thinly sliced
12 cups spinach or 12 cups other greens
1/4 cup fresh basil
8 figs stemmed quartered
balsamic vinegar (use the good stuff)
truffle oil or extra virgin olive oil

Nutritional information

95.3
Calories
6 g
Calories From Fat
0.7 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
72.2mg
Sodium
22.5 g
Carbs
4.9 g
Dietary Fiber
16.6 g
Sugars
3.4 g
Protein
192g
Serving Size (g)
4
Serving Size

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Fig And Crispy Prosciutto Salad

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    Cuisine:

    I made this for dinner tonight alongside of grilled chicken and it was wonderful. Unfortunately you cannot get a fresh fig within 30 miles of my home, so I tried it with dried fig...I enjoyed it but am wondering how different a fresh fig is...sad, but this southern Italian girl has never had one. Overall, this was a easy and great tasting salad..even with the dried fig. And I always have your crispy prosciutto in the refrigerator ready for a quick salad!

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Fig and Crispy Prosciutto Salad,I created this salad to go with Recipe #239502. Everyone thought it was a winner! used truffle oil, but it would probably be good with olive oil as well.,I made this for dinner tonight alongside of grilled chicken and it was wonderful. Unfortunately you cannot get a fresh fig within 30 miles of my home, so I tried it with dried fig…I enjoyed it but am wondering how different a fresh fig is…sad, but this southern Italian girl has never had one. Overall, this was a easy and great tasting salad..even with the dried fig. And I always have your crispy prosciutto in the refrigerator ready for a quick salad!


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F. Place Slices of Prosciutto Flat on Parchment Paper Over a Baking Sheet. Bake About 13 Minutes, or Until Fairly Crisp. Remove from Oven and Let Cool Slightly. Break the Prosciutto Up Into Pieces and Set Aside.

    2
    Done

    Assemble Salad With the Spinach and Basil on the Bottom. Top With Figs and Crispy Prosciutto, and Dress With Balsamic Vinegar and Truffle Oil, to Taste.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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