Spinach-Blackberry Salad with Manchego and Prosciutto

Spinach-Blackberry Salad with Manchego and Prosciutto Recipe
Dan Goldberg
Blackberries, prosciutto, and Manchego may sound like an unusual combination, but here they blend in three-part harmony. Prep and Cook Time: 20 minutes. Notes: You can substitute strawberries or raspberries for the blackberries if desired.

Yield:

Makes 4 to 6 servings

Recipe from

Sunset

Nutritional Information

Calories 137
Caloriesfromfat 61 %
Protein 6 g
Fat 9.2 g
Satfat 3.7 g
Carbohydrate 10 g
Fiber 3.8 g
Sodium 283 mg
Cholesterol 20 mg

Ingredients

2 ounces thinly sliced prosciutto
1 tablespoon balsamic vinegar
5 teaspoons extra-virgin olive oil
1 teaspoon coarse-grain mustard
Salt and freshly ground pepper
6 ounces (2 qt.) baby spinach leaves
2 cups fresh blackberries (see notes)
2 ounces Manchego cheese

Preparation

1. Cut prosciutto crosswise into 1/2-inch strips. In a 6- to 8-inch pan over high heat, stir prosciutto until crisp and well browned, about 5 minutes. Drain on paper towels.

2. In a large bowl, whisk together the vinegar, oil, and mustard. Season with salt and pepper to taste. Add spinach and blackberries and mix gently to coat.

3. Using a vegetable peeler or cheese slicer, shave thin slices of the cheese over salad. Add prosciutto. Mix gently.

Note: Nutritional analysis is per serving.

Andrew Baker,

Sunset

June 2006
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