I believe, somewhere in my piles of cookbooks, there lies a cookbook containing a version of this salad.  I still think this idea is brilliant!  Whenever I eat a salad I always try to get a little bit of whatever is in the salad onto each forkful.  Depending on the salad this can really be a challenge, and you are always left with a bowl full of rogue lettuce, swimming in whatever dressing, after the good stuff is long gone.  This salad eliminates that issue, and it is pretty!  Another cool thing about this salad is its versatility.  I have done all kinds of different versions of it including Caesar and warm bacon with spinach.  I have also done one like this using Serrano ham instead of prosciutto.

If you really look you can see the rice paper under the prosciutto.

All In One Salad Bites

-Rice Paper (Spring Roll Wrappers)

Fill (1-2 inches high) a large bowl with hot water.  You need to be able to soak a round of rice paper wrapper in the water.  Soak a rice paper wrapper in the water until soft and pliable.  Stretch out over a wet paper towel or wet dish towel.  Pile other ingredients onto the rice paper.  The order really does not matter except I started with the prosciutto to give the base a little more structure (the rice paper can be punctured easily).  Roll it up carefully like sushi or a burrito (the rice paper does have a little stretch to it).  Slice into sushi-like sizes.  Maybe 6-8 slices per roll.  Drizzle with dressing. EAT.

*I have to admit that I can’t remember the exact varieties of lettuce that I used.  I wish I would have taken a photo.  I purchased a pack of four tiny heads (so four different varieties).  In this salad I used arugula and then two of the lettuce varieties.  The words tango and red leaf stick out in my mind but I do not know and I will be wrong if I guess. I am sorry.  I do know for sure that I did not use iceberg or romaine in this particular recipe.  A nice spring mix would work just fine for this though.  If you look at the pics, and recognize them, let me know.

-¼ c. lemon juice (using the rest of the lemon from above)

This is just classic vinaigrette.  I never measure when I make it.  So taste, taste, taste and then add, subtract, multiply or divide.  Every time I make it, it turns out different.  Sometimes I use different kinds of vinegar, sometimes lime juice, sometimes orange juice, different mustard’s , sometimes no mustard and/or no garlic, etc,etc……   I put all my ingredients into a small canning jar, fastened on the lid and shook it until it emulsified.  You could also whisk it or blend it.