Recipe courtesy of Rachael Ray

Earthy Portobello Salad with Prosciutto

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
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  1. TIDBIT - larger markets carry very tiny bottles of truffle oil. It makes a very tasty drizzle over the top of this salad.
  2. Heat broiler. Arrange the prosciutto on foil covered baking sheet and broil to make crisp, 3 to 4 minutes. Reserve.
  3. Arrange the thinly sliced vegetables on a platter with parsley and arugula. Dress the salad with lemon juice, extra-virgin olive oil and salt and pepper. Drizzle with truffle oil, optional. Break up the crispy prosciutto and scatter over the salad. Serve.

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