Italian Mixed Salad

 

1/4

lb prosciutto (8 to 10 slices), cut into 1/8-inch strips

4

cups bite-size pieces mixed salad greens

1

cup bite-size pieces arugula

1

small head radicchio, cut into thin strips (1 cup)

1/3

cup red wine vinaigrette

1/2

cup crumbled Gorgonzola cheese (2 oz)

6

pepperoncini peppers (bottled Italian peppers), drained, if desired

• 1 In 10-inch nonstick skillet, cook prosciutto over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Cook 5 to 10 minutes longer, stirring frequently, until prosciutto becomes mostly crisp. Drain on paper towel.
• 2 In large bowl, place salad greens, arugula, radicchio and vinaigrette; toss to coat. Sprinkle with prosciutto and cheese. Garnish with pepperoncini peppers.