Anne Burrell put an amazing Prosciutto and Pickled Vegetables with Cheese Crisps in March's Food Network Magazine. Looked good so I made my own way-too-modified version for this week's menu.
I won't use tome as my excuse for not pickling my own veggies because Anne Burrell makes it sound pretty easy, but to be honest, I was nervous it wouldn't come out right. Too acidic? Too sweet? So I bought a jar of Pennsylvania Dutch garden salad mix. It's not bad...cauliflower, celery, carrots, lima and kidney beans, and pickles.
Also, I wanted to make cheese crisps...but today when I went to blog about this recipe, I realized I left them out. Oh well, lunch has been good all week without them.
Here's my version. Mixed greens, can of mushroom pieces, Pennsylvania Dutch garden salad mix, artichoke hearts, prosciutto, and some cooked pasta.
This was a perfect lunch. I don't think I could eat it every week, but it's good to work it into the rotation.