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Elegant Rolled Salad Bites

Ingredients

  • 6 sheets of rice paper
  • 1 container 5 oz mixed greens (power greens)
  • 6 thin slices of prosciutto
  • ½ lb. ~24 pencil sized spears asparagus
  • Cooking spray
  • Kosher salt and black pepper
  • ¼ cup crumbled blue cheese
  • ¼ cup dried cranberries

Instructions

  1. Preheat your oven to 450°F. Line a cookie sheet with parchment paper.
  2. Arrange (rinsed and trimmed) asparagus on cookie sheet.
  3. Coat asparagus with a light layer of cooking spray.
  4. Sprinkle with salt and pepper.
  5. Roast for 10 minutes.
  6. Remove from oven and set aside.
  7. Prepare a large bowl of warm water to wet the rice paper.
  8. Lay a large sheet of parchment paper down for your working surface.
  9. To assemble the salad rolls place a sheet of the rice paper in the bowl of warm water for ~30 seconds.
  10. When the rice paper is soft lay it out flat on the parchment paper.
  11. Top the rice paper (leaving a bare edge for sealing) with a slice of prosciutto, a generous handful of greens, 4 (or so) asparagus spears, 1/6th of the blue cheese, and 1/6th of the cranberries.
  12. Roll up the ingredients in the rice paper gently yet securely.
  13. Set roll aside and repeat with the other 5 pieces of rice paper.
  14. When you have completed the six rolls find a sharp knife for slicing them.
  15. Cut off the ends of each roll (discard or eat).
  16. Slice each roll into 5 or 6 pieces (one serving). Arrange on small salad plates.
  17. Drizzle with walnut dressing and EAT!!!