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Ingredientes
- 2 c. cauliflower flowerets
- 1 med. zucchini, cut into 1/2" thick slices
- 2 c. cherry tomatoes, halved
- 1/2 of a 6 ounce. can pitted ripe olives, liquid removed
- 1 (3/4 ounce.) env. garlic & herbs or possibly Italian dry salad dressing mix
- Small romaine leaves
- 4 ounce. thinly sliced prosciutto
- 5 ounce. sliced cooked turkey, cut into bite-size strips
- 6 round slices (about 5 ounce.) Colby cheese, halved
- 3 round slices (about 4 ounce.) provolone cheese, quartered
Direcciones
- In a large covered saucepan, cook cauliflower in a small amount of boiling water for 2 min. Add in zucchini and continue cooking about 2 min more or possibly till vegetables are nearly tender. Drain and cold slightly. Place the cauliflower, zucchini, tomatoes and olives in a plastic bag. Place bag in a bowl.
- Prepare salad dressing mix according to package directions. Pour dressing over vegetables. Close bag and marinate in the refrigerator for 6 hrs or possibly overnight, turning bag occasionally.
- For salads, line 6 salad plates with romaine leaves. Roll up each slice of prosciutto jelly-roll style. Drain vegetables, reserving dressing. Arrange the prosciutto, vegetables, turkey and Colby and provolone cheeses on top of romaine. Serve reserved dressing separately. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 200 | 75% |
| Total Fat 22.25g | 28% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 43mg | 2% |
| Potassium 548mg | 16% |
| Total Carbs 7.44g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.34g | 2% |
| Protein 11.03g | 18% |
