Salad Milano

Recipe:
1/2 lb cauliflower, cut
1/2 lb broccoli, cut
1/2 lb carrots, peeled and cut
2 cups spinach leaves
1/2 lb mozarella
1/8 lb prosciutto, thinly sliced
olive oil
lemon juice
salt
pepper

Heat cauliflower, broccoli, and carrots separately with salt and olive oil. Cook each until tender and then rinse in cold water. Drain. Toss all ingredients together.



Difficulty: **

Changes I made:
I made a smaller portion of the recipe and used baby carrots because it's what we have

Thoughts:
I wasn't sure what to expect because I'm not usually a fan of meat in my salad, and also the veggies are hot being mixed in with cold ingredients, since it doesn't say to cool them a whole lot, just to rinse them. So I wasn't too sure what I would think.

Verdict:
It was actually pretty good. It was warm enough to melt the cheese a little bit, but not too warm that it threw the dish off. The prosciutto was pretty good in there as well!