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
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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
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. 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. 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.
Spinach and Prosciutto Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol
- PUBLICATION: Cooking Light
More Recipes for Salads
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Spinach Salad with Nectarines and Spicy Pecans
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