1 1/4 cup of cooked prosciutto, cut into 1 cm cubes (200 g)
1/3 cup of prato or Edam cheese, cut into 1 cm cubes (50 g)
1 1/4 cups of cooked corn kernels or canned corn (200 g)
1 small green pepper, cut into small pieces (65 g)
2 large lettuce leaves, cut into strips (155 g)
6 green onions, chopped
3 tablespoons of chopped parsley
1 head of fresh alfalfa sprouts, washed and drained
4 small tomatoes, cut into quarters (320 g)
For the dressing
2 tablespoons of prepared mustard seeds, preferably with seeds
6 tablespoons of olive oil
3 tablespoons of vinegar
1 pinch of salt
1 pinch of black pepper
1 1/4 cup of cooked prosciutto, cut into 1 cm cubes (200 g)
1/3 cup of prato or Edam cheese, cut into 1 cm cubes (50 g)
1 1/4 cups of cooked corn kernels or canned corn (200 g)
1 small green pepper, cut into small pieces (65 g)
2 large lettuce leaves, cut into strips (155 g)
6 green onions, chopped
3 tablespoons of chopped parsley
1 head of fresh alfalfa sprouts, washed and drained
4 small tomatoes, cut into quarters (320 g)
For the dressing
2 tablespoons of prepared mustard seeds, preferably with seeds
6 tablespoons of olive oil
3 tablespoons of vinegar
1 pinch of salt
1 pinch of black pepper
In a bowl, combine the prosciutto, cheese, corn, bell pepper, lettuce, green onions, and parsley
Mix lightly
Prepare the dressing: in a bowl, mix all the ingredients well and pour over the salad
Stir gently
Arrange the alfalfa sprouts on a serving plate
Place the seasoned salad in the center, decorate with tomato quarters, and serve
126 calories per serving
