0.0 – 0 reviews • Easy Lunch Recipes
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
20 min |
| Yield: |
4 servings |
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
20 min |
| Yield: |
4 servings |
Ingredients
- 8 grissini breadsticks
- 8 very thin slices prosciutto
- 2 teaspoons minced shallot
- 1 teaspoon Dijon mustard
- 1 tablespoon white balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup canola oil or olive oil
- 5 ounces mesclun greens
- 1/2 cup thinly sliced fennel bulb
- 1/4 cup pine nuts, toasted
Instructions
- Wrap each grissini in a piece of prosciutto, on a slight diagonal to cover as much of the breadstick as possible. Set aside.
- In a medium bowl, mix the shallot, mustard, vinegar, salt, and pepper together. Gradually whisk in the oil in a slow stream. Place the mesclun greens and fennel in a large bowl and toss evenly with the dressing. Distribute among 4 serving plates and sprinkle with pine nuts.
- Take 2 prepared grissini and place them on top of each salad forming an “x”. Serve immediately.
- Cook’s Note: Grissini are pencil-thin breadsticks that can found at specialty and Italian food markets.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
344 |
| Total Fat |
27 g |
| Saturated Fat |
2 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
8 g |
| Cholesterol |
11 mg |
| Sodium |
578 mg |
| Serving Size |
1 of 4 servings |
| Calories |
344 |
| Total Fat |
27 g |
| Saturated Fat |
2 g |
| Carbohydrates |
18 g |
| Dietary Fiber |
2 g |
| Sugar |
2 g |
| Protein |
8 g |
| Cholesterol |
11 mg |
| Sodium |
578 mg |