Recipes

Ingredients

• 3 cups (750 mL) chopped iceberg lettuce
• 2 heads radicchio lettuce, chopped
• 1/2 English cucumber, chopped
• 1/2 red onion, sliced
• 2 carrots, peeled and sliced into coins
• 1 cup (250 mL) small cauliflower florets
• 8 oz (250 g) small button mushrooms, thinly sliced
• 1/2 cup (125 mL) chopped marinated artichoke hearts
• 1/4 cup (60 mL) sliced green olives
• 6 oz (175 g) Mastro® Prosciutto Cotto, chopped
• 1/3 cup (75 mL) Mastro® Olive Oil
• 3 tbsp (45 mL) balsamic vinegar
• 1/2 tsp (2 mL) each kosher salt and pepper

Directions

1. In large bowl, toss together lettuce, radicchio, cucumber, red onion, carrots, cauliflower, mushrooms, artichoke hearts, olives and prosciutto cotto.
2. Drizzle oil and vinegar over salad; sprinkle with salt and pepper. Toss until well coated. Let stand for 5 minutes before serving.
3. Tip: Add up to 1/4 cup (60 mL) pickled hot pepper rings for a spicy chopped salad.