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“From Debi in Nelson Bay, Australia. She and her husband Peter operate a dolphin watch business there. She mentions that it is easy to omit the prosciutto for vegetarians.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 cups mixed leafy greens or 6 cups lettuce
  • 6 ounces prosciutto, fried crispy
  • 4 ounces artichoke hearts
  • 4 roasted red peppers, peeled and quartered
  • 1 cup pitted kalamata olive
  • 8 ounces brie cheese, sliced in fine wedges and at room temperature
  • 2 ounces pine nuts, toasted golden
  • 14 cup balsamic vinaigrette dressing

Directions

  1. Toss lettuce with balsamic vinaigrette and lay out on a salad platter.
  2. Arrange remaining ingredients over lettuce.

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