Ingredients
- 1 bunch Fresh sorrel tough stems removed (about 1 cup, loosely packed)
- 2 cups Mesclun salad mix
- 1/2 cup Extra-virgin olive oil
- 3 tablespoons Balsamic vinegar
- 2 tablespoons Honey
- 1 tablespoon Lemon juice
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup Prosciutto, cut into fine strips
- Croutons (optional)
Make it step by step
- In a large bowl toss sorrel and salad greens together.
- In a separate bowl, whisk to combine the oil, vinegar, honey, and lemon juice.
- Season dressing with salt and pepper. Pour dressing over greens and toss.
- Add Prosciutto and croutons, toss, and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.