1 1/4 cup cooked prosciutto, cut into 1 cm cubes (200 g)
1/3 cup grated cheese (such as cheddar or Edam), cut into 1 cm cubes (50 g)
1 1/4 cup cooked corn kernels (200 g)
1 small green pepper, cut into small cubes (65 g)
2 large celery stalks, cut into slices (155 g)
6 green onions, chopped
3 tablespoons chopped fresh parsley
1 head of crisp lettuce, washed and drained
4 small tomatoes, cut into quarters (320 g)
For the dressing
2 tablespoons prepared mustard seeds (optional)
6 tablespoons olive oil
3 tablespoons apple cider vinegar
1 pinch of salt
1 pinch of black pepper
1 1/4 cup cooked prosciutto, cut into 1 cm cubes (200 g)
1/3 cup grated cheese (such as cheddar or Edam), cut into 1 cm cubes (50 g)
1 1/4 cup cooked corn kernels (200 g)
1 small green pepper, cut into small cubes (65 g)
2 large celery stalks, cut into slices (155 g)
6 green onions, chopped
3 tablespoons chopped fresh parsley
1 head of crisp lettuce, washed and drained
4 small tomatoes, cut into quarters (320 g)
For the dressing
2 tablespoons prepared mustard seeds (optional)
6 tablespoons olive oil
3 tablespoons apple cider vinegar
1 pinch of salt
1 pinch of black pepper
In a bowl, combine the prosciutto, cheese, corn, green pepper, celery, onions, and parsley
Mix lightly
Prepare the dressing: in a bowl, mix well all the ingredients and drizzle over the salad
Toss gently
Arrange the lettuce leaves on a serving plate
Place the seasoned salad in the center, decorate with tomato quarters, and serve
126 calories per serving
