Mixed Greens with Avocado and Frizzled Prosciutto

BY: Marie Simmons
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The frizzled prosciutto requires little preparation: Just cut into pieces and crisp in hot olive oil for a few seconds. You can make it ahead and keep it at room temperature for an hour or two. Vacuum-sealed packages of thinly sliced prosciutto are available in many supermarkets where packaged lunch meats are sold.

DRESSING
5 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/4 teaspoon pepper

SALAD
2 tablespoons extra-virgin olive oil
3 oz. thinly sliced prosciutto (about 6 slices), sliced crosswise (1 inch)*
8 cups lightly packed mixed salad greens
1 avocado, thinly sliced
1/2 red onion, thinly sliced lengthwise

1 Whisk all dressing ingredients in small bowl until blended.

2 Heat 2 tablespoons oil in medium skillet over medium heat until hot. Cook prosciutto in batches 20 to 30 seconds or until crisp, stirring frequently. Drain on paper towels.

3 Gently toss greens, avocado and onion in large bowl with enough dressing to coat; sprinkle with prosciutto.

6 (1 1/2-cup) servings

PER SERVING: 225 calories, 21.5 g total fat (3.5 g saturated fat), 4 g protein, 6 g carbohydrate, 5 mg cholesterol, 155 mg sodium, 3 g fiber

TIP *Prosciutto is an Italian-style, salt-cured, unsmoked ham. Deli ham or salami can be substituted.