Pecorino, And Brussels Sprout Salad With Raspberry Vinaigrette

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)
CAL
242
FAT
71%
CHOL
0%
SOD
11%

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Ingredients for 2 servings

1/2 pound Brussels sprouts, trimmed and halved

3 tablespoons olive oil

1 teaspoon smoked paprika

kosher salt

1 tablespoon raspberry vinegar

2 teaspoons red wine vinegar

2 teaspoons Dijon mustard

freshly ground pepper

5 cups Romaine lettuce, chopped

5 slices prosciutto, cut into 1 x 4-inch strips

2 ounces pecorino, shaved

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