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.
Source: EatingWell Magazine, March/April 2010
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate cooked beets (Step 2) for up to 2 days. Bring to room temperature before serving.
Nutrition Facts
Serving Size: about 2 1/4 cups
Per Serving:
127 calories; protein 5.6g; carbohydrates 13g; dietary fiber 4.4g; sugars 7.2g; fat 6.6g; saturated fat 2g; cholesterol 11.3mg; vitamin a iu 3527.8IU; vitamin c 25.5mg; folate 203.4mcg; calcium 91.4mg; iron 2.2mg; magnesium 45.1mg; potassium 603.1mg; sodium 420.7mg; thiamin 0.1mg.
Exchanges:
2 vegetable, 1 1/2 fat