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Avocado, crispy prosciutto, and pear salad


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Bergen Record has a delightful and easy recipe for a great-sounding salad. Actually, rereading the instructions, it appears I imagined the pears. But, they'd add some crunch and sweetness.

 

There's also a recipe for an avocado BLT on the second page.

 

* Avocado and crispy prosciutto salad

 

2 thin slices prosciutto

 

4 cups mixed greens

 

1/2 cup thinly sliced onions

 

1/4 cup sliced olives

 

1 avocado, halved, pitted, cut into 16 slices

 

1/2 cup cilantro leaves

 

Black pepper to taste

 

2 tablespoons olive oil, optional

 

Heat a small skillet over medium heat. Cut the prosciutto in 1-inch pieces. Add to the skillet and fry until crisp. Remove from the skillet and set aside.

 

Divide the mixed greens among four salad plates. Arrange onions and olives on the greens. Top each salad with avocado slices and sprinkle with cilantro leaves and black pepper. Drizzle with olive oil if desired.

 

Servings: 4.

 

Per serving: 85 calories, 8 grams fat, 2 grams saturated fat, 6 milligrams cholesterol, 4 grams carbohydrates, 2 grams protein, 172 milligrams sodium, 3 grams fiber.

 

Salad

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