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Dan Goldberg Photo by: Dan Goldberg

Spinach-Blackberry Salad with Manchego and Prosciutto

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.

Sunset JUNE 2006

  • Yield: Makes 4 to 6 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 61%
  • Protein: 6g
  • Fat: 9.2g
  • Saturated fat: 3.7g
  • Carbohydrate: 10g
  • Fiber: 3.8g
  • Sodium: 283mg
  • Cholesterol: 20mg

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Spinach-Blackberry Salad with Manchego and Prosciutto Recipe