With the addition of roasted asparagus, this potato salad tossed with spring greens is hearty enough to hold its own alongside grilled steaks, chops, or chicken.
6 cup Mixed salad greens, such as small romaine, radicchio, arugula, or leaf lettuce
2 ounce Thinly sliced prosciutto, cut into strips
1 ounce Asiago cheese, shaved
0.25 cup Olive oil
0.25 cup White wine vinegar
1 tablespoon Finely chopped red onion
1 tablespoon Snipped fresh herbs, such as thyme, basil, and/or oregano
1 Clove garlic, minced
0.25 teaspoon Dijon style mustard
0.25 teaspoon Kosher salt
0.1200000000000001 teaspoon Ground black pepper
Nutrition value
210
calories per serving
12 g Fat5 g Protein19 g Carbs3 g FiberOther
Current Totals
12 g Fat
5 g Protein
19 g Carbs
3 g Fiber
MacroNutrients
Carbs
19 g
Protein
5 g
Fiber
3 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
74 mg
Iron
2 mg
Vitamin A
213 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
132 mcg
Vitamin B12
0 mcg
Vitamin C
41 mg
Vitamin E
5 mg
Copper
0 mcg
Magnesium
49 mg
Manganese
0 mg
Phosphorus
131 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment