Simple spinach salad with basil is a flavorful salad that is served with a slightly warm garlicky dressing.
Salty prosciutto replaces the traditional bacon that is in many spinach salads to bump up the flavor. The blend of spinach and basil adds a savory yet sweet flavor making this salad the perfect blend of fresh ingredients.
This recipe was originally posted in 2017, it’s been updated for content and photos.
It takes minutes to make, and the combination of simple and healthy ingredients makes this the best spinach salad ever!
It is perfect to serve to guests or for an everyday dinner salad.
It can easily be made ahead of time and dressed just before serving.
Here is What You Will Need
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Fresh spinach – baby spinach is more tender than mature spinach but either one can be used. If you are using mature spinach, chop off the stems.
Fresh basil leaves
Fresh garlic that has been crushed, with either the back of a spoon or a garlic crusher like this one.
Parmesan cheese in a block that has been grated is the best option for the freshest taste in this salad. This hand grater works well for grating Parmesan cheese, and it’s easy to clean.
Estimated Time To Make This Recipe: 15 to 20 minutes
Here is How to Make it
Please note that is a summary of steps, refer to the recipe card below for details and ingredient amounts
Place the rinsed and dried baby spinach leaves into a bowl along with the basil leaves and set it aside.
Heat the oil in a skillet, add the prosciutto and garlic. Cook them for 3 to 5 minutes and remove from the pan from the heat.
Pour the hot oil over the spinach and basil in the bowl
Sprinkle with grated parmesan cheese and toss together
Serve this salad served all by itself topped with grilled chicken breast for a light meal or as a side to grilled beef, chicken, or fish. It also tastes great as a side dish with pasta. We like it with Pasta with Bolognese, Lasagna Rolls or a Kale and Pasta Bake.
Make this salad ahead of time; combine the spinach and basil in a bowl. Chop the garlic and prosciutto and place it in a separate container. Store the ingredients in the refrigerator in their separate containers for up to two days.
To put the salad together, just before serving heat the oil, prosciutto, and garlic. Pour it over the spinach and basil sprinkle with cheese and serve.
Storage of Leftovers
Most salads, they wilt after they have been dressed, but this salad tastes great the next day even though it has been wilted. Store it in an airtight container and use it up with a day.
Add ¼ cup pine nuts, sunflower seeds or chopped walnuts to the oil with the prosciutto
Make it vegan by replacing the cheese with a few sprinkles of nutritional yeast.
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- 4 cups fresh baby spinach
- 1 ½ cups fresh basil leaves
- 2 cloves chopped garlic
- ⅛ cup extra virgin olive oil
- 2 to 3 ounces uncured prosciutto, chopped
- 1 tablespoon fresh grated Parmesan cheese
- place the spinach and basil into a salad bowl and mix them together
- heat a small pan over medium-high heat and add the ⅛ cup olive oil
- once the oil is hot, add the prosciutto and garlic.
- cook the for about 3 to 4 minutes
- remove the pan from heat and pour it over the salad
- sprinkle the salad with freshly grated parmesan cheese and serve
Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 159Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 1197mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 13g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.