Options

Format:
Include:
PRINT
See more
Spinach and Goat Cheese Salad with Frizzled Prosciutto

Spinach and Goat Cheese Salad with Frizzled Prosciutto

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.

Cooking Light OCTOBER 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 54%
  • Fat: 2.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.2g
  • Carbohydrate: 2.1g
  • Fiber: 0.8g
  • Cholesterol: 5mg
  • Iron: 1.2mg
  • Sodium: 182mg
  • Calcium: 47mg
advertisement

Go to full version of

Spinach and Goat Cheese Salad with Frizzled Prosciutto recipe

advertisement