Stuffed And Wrapped Figs

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
86
FAT
8%
CHOL
4%
SOD
3%

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Ingredients for 4 servings

12 figs (fresh or dried), washed and trimmed

6 thin slices prosciutto, halved crosswise

1/4 pound ricotta salata, cut into small 1-inch-long triangles

Mixed salad greens, washed, dried and picked over

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