Spinach and Goat Cheese Salad with Frizzled Prosciutto

recipe
Try this quick and easy spinach and goat cheese salad with a juicy steak. The salty prosciutto and sweet goat cheese give so much flavor to this simple green salad dish.

Yield:

8 servings (serving size: about 1 1/4 cups salad and about 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 42
Caloriesfromfat 54 %
Fat 2.5 g
Satfat 1.2 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 3.2 g
Carbohydrate 2.1 g
Fiber 0.8 g
Cholesterol 5 mg
Iron 1.2 mg
Sodium 182 mg
Calcium 47 mg

Ingredients

2 thin slices prosciutto, cut into 1/2-inch strips (about 1/4 cup)
2 1/2 tablespoons balsamic vinegar
1 teaspoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package fresh spinach (about 10 cups)
1/2 cup (2 ounces) crumbled goat cheese

Preparation

Preheat oven to 400°.

Arrange prosciutto in a single layer on a baking sheet. Bake at 400° for 6 minutes or until crisp. Cool completely.

Combine vinegar, olive oil, salt, and pepper, stirring with a whisk. Combine prosciutto and spinach in a large bowl. Drizzle vinegar mixture over spinach mixture; toss gently to combine. Sprinkle with goat cheese. Serve immediately.

Joanne Weir,

Cooking Light

October 2005
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