Recipe courtesy of Rachael Ray
Episode: A Dozen Roses
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

IDEAS YOU'LL LOVE

Grilled Romaine with Balsamic Dressing

Recipe courtesy of Valerie Bertinelli

Spinach Artichoke Beef Wellington

Recipe courtesy of Food Network Kitchen

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Tuna Salad Undone

Recipe courtesy of Alton Brown

Fall Salad

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking