Name: Italian-Style Chef Salad with Prosciutto, Cheese & Marinated Veggies
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 1 ½ small pkgs grape tomatoes; 12 hard-cooked eggs, peeled; ¾ cup Italian salad dressing; 18 slices prosciutto; 1 ½ (340 g) jars roasted red bell peppers; 6 hearts romaine hearts; 2 cups shredded cheese, Italian blend; mayonnaise; salt

Italian-Style Chef Salad with Prosciutto, Cheese & Marinated VeggiesItalian-Style Chef Salad with Prosciutto, Cheese & Marinated Veggies — a 30-minute lunch recipe with 10 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

1 ½ small pkgs grape tomatoes

12 hard-cooked eggs, peeled

¾ cup Italian salad dressing

18 slices prosciutto

1 ½ (340 g) jars roasted red bell peppers

6 hearts romaine hearts

2 cups shredded cheese, Italian blend

mayonnaise

salt

Instructions

Place dressing, mayo, and salt in a small bowl. Stir to combine and set aside.

Drain and roughly chop roasted peppers and artichoke hearts. Transfer both to a large plate.

Cut or tear each slice of prosciutto in half; roll each piece and add to the plate with the roasted peppers and artichokes.

Slice eggs crosswise. Season with salt and add to the plate.

Wash, dry, and halve tomatoes lengthwise. Add to the plate.

Wash, dry, and chop (or tear) lettuce into bite-sized pieces.

To serve, divide lettuce between plates or bowls. Top with roasted peppers, artichoke hearts, prosciutto, eggs, tomatoes, and cheese. Drizzle with the dressing and enjoy!

Open this recipe in Flambette