Insalata Primavera

My approach to food has always mirrored my approach to fashion-simple yet elegant, not too cluttered, not too heavy, classic minimalist approach, not too many ingredients, each ingredient should be of high quality.
There are ingredients that are timeless, classic,yet simple. Almost works of art unto themselves..
Here is a great recipe for spring, if it ever arrives, using some of my favorite fresh ingredients to make a simple yet yummy salad.
Insalata Primavera
1 head romaine lettuce
2 carrots
2 small zucchini
2 fresh cucumbers
4 ounces arugula
1 slice of prosciutto
1 radish
2 ounces shaved fresh parmigiana-reggiano cheese 
For dressing:  1-8 ounce container of low fat or fat free plain yogurt
                      4 ounces low fat or fat free sour cream
                      
Wash and clean lettuce, separate into leaves. Make lettuce bed in bowls, placing leaves along sides of small bowls. Grate carrots. Slice zucchini. Cut prosciutto into thin strips, Peel cucumber and scoop out pulp with small melon baller. Wash radish, cut into thin slices. Place arugula, grated carrots, sliced radish, cucumber balls, strips of prosciutto in bowl and toss.
In separate bowl, place in yogurt and sour cream. Whip with wire whisk.   
Place cut greens and veggies an prosciutto on top of lettuce beds, divide evenly. Pour yogurt dressing on top and serve with shaved parmigiana-regginao cheese on top.
Ciao for now, Maria
For more recipes, get your copy of The Basic Art of Italian Cooking by Maria Liberati at https://www.marialiberati.com