Salad of Sauteed Prawns, Radicchio and Endive with Balsamic Vinegar
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 15 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 small head radicchio 2 small Belgian endives 1 small bunch spinach
4 Tbsps olive oil 1-1/4 lbs medium-size prawns, shelled, deveined salt and fresh ground pepper
3 Tbsps balsamic vinegar 1/3 cup extra virgin olive oil



1 Discard any bruised or wilted leaves from the radicchio. Wash the radicchio, endives and spinach leaves under cold running water and dry well with paper towels. Cut the leaves into thin strips and place in a large salad bowl.
2 Heat the oil in a large skillet over medium high heat. Add the prawns and cook until they are golden on both sides and opaque, 2 to 3 minutes.
3 With a slotted spoon, transfer the prawns to the salad bowl. Season with salt and pepper. Add the balsamic vinegar and the extra virgin olive oil and mix well. Taste and adjust the seasoning.
4 Arrange the salad on individual serving dishes and top the greens with the prawns.

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