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Quick and Easy Mozzarella, Prosciutto and Raspberry Salad

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Mark Rigby
Mark Rigby
149 Followers
Creamy, tart and wonderfully balanced. This moreish salad is oh so simple to assemble and will have the taste buds firing. Join Mark Rigby in this Grokker Premium video as he shows the you the way to healthy salad heaven. You'll never touch 1000 island again!

Cooking Recipe

Ingredients:
5 oz. (150g) Beetroot leaf and other salad leaves mix
5 oz. (150g) Raspberries
8 slices parma ham (may substitute with proscioutto)
10 oz. (300g) large buffalo Mozzarella
2 tbsp Balsamic Vinegar
4 tbsp Olive oil
Small handful of toasted Pine nuts

Directions:
1. Pour the vinegar and olive oil into a mixing bowl and lightly whisk until the dressing is incorporated well.

2. Place the leaves onto a large serving plate.

3. Tear the mozzarella into bite size pieces and arrange over the leaves.

4. Rip the ham into long pieces and drap over the plate.

5. Arrange the raspberries over the plate

6. sprinkle with the pine nuts for added texture.

7. Drizzle the dressing over the salad and serve.

Check out all of Mark Rigby's https://grokker.com/cooking/collection/super-salads/5167e6d0558fccb35e00f803

Prosciutto & Raspberry Salad
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