4. Recipe
• Wash 1 bag of Kale salad
• Pan fry prosciutto to a crisp; keep the oil
• Slice up 3 – 5 cloves of garlic; cook the garlic in
the prosciutto oil
• Shred ½ cup parmesan (fresh preferred)
• Combine 1/8 cup of olive oil and 1/8 cup of
balsamic vinegar; mix thoroughly
• Take the juice of 1 lemon and put it in the salad
• Add in all ingredients to salad and toss
• Add extra parmesan on top and serve