Spinach and Prosciutto Salad

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“My grandmother worked on the garde-manger station in Belgian Lion's kitchen, preparing all of the cold plates,� says Nathan Coulon. “She taught me about plate presentation.�
6 servings (serving size: 1 salad)


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2 tablespoons balsamic vinegar
1 teaspoon dark sesame oil
1 teaspoon extravirgin olive oil
1 (6-ounce) package washed baby spinach
1/4 teaspoon black pepper
2 ounces thinly sliced Parma prosciutto
1/4 cup (1 ounce) goat cheese, crumbled


1. Combine first 3 ingredients in a small bowl, stirring with a whisk. Place spinach in a large bowl. Drizzle with half of oil mixture. Add pepper; toss well to coat.

2. Arrange prosciutto slices evenly on each of 6 salad plates. Top each serving with 1 cup spinach mixture. Drizzle evenly with the remaining oil mixture. Sprinkle each serving with 2 teaspoons cheese. Serve immediately.

Created date

April 2008

Nutritional Information

Calories 81
Caloriesfromfat 58 %
Fat 5.2 g
Satfat 2.5 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 4.9 g
Carbohydrate 4.2 g
Fiber 1.4 g
Cholesterol 13 mg
Iron 1.2 mg
Sodium 237 mg
Calcium 51 mg