Spinach and Prosciutto Salad

“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.�

Yield: 6 servings (serving size: 1 salad)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 58%
  • Fat: 5.2g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.9g
  • Carbohydrate: 4.2g
  • Fiber: 1.4g
  • Cholesterol: 13mg
  • Iron: 1.2mg
  • Sodium: 237mg
  • Calcium: 51mg

Ingredients

  • 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

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spinach and Prosciutto Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy