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

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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


  • 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


  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.
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