Spring Salad with Beets, Prosciutto & Creamy Onion Dressing
Tender mixed salad greens (mesclun) from the garden or farmers' market along with baby beets, crispy and salty prosciutto and a creamy dressing make a fabulous salad.
Make Ahead Tip: Cover and refrigerate cooked beets (Step 2) for up to 2 days. Bring to room temperature before serving.
2 vegetable, 1 1/2 fat