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+ servings
overhead view of mixed spinach salad in a galss bowl

Spinach Salad with Basil

A unique spinach salad made with baby spinach, fresh basil and prosciutto then topped with garlicky oil.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Click on serving size to scale this recipe

Course: Salads and Salad Dressing Recipes
Cuisine: American
Keyword: Spinach basil salad
Servings: 4
Calories: 135kcal
Author: Anne
Scale this Recipe 4

Ingredients

  • 4 cups fresh baby spinach
  • 1 1/2 cups fresh basil leaves
  • 2 cloves chopped garlic
  • 1/8 cup extra virgin olive oil
  • 2 to 3 ounces uncured prosciutto chopped
  • 1 tablespoon fresh grated Parmesan cheese

Instructions

  • Prepare the ingredients: rinse and dry the spinach and basil leaves. Trim off any long stems and place them into a large salad bowl. Cut the prosciutto into small pieces and shred the parmesan cheese.
  • place the rinsed and dried spinach and basil into a salad bowl and mix them together
  • heat a small pan over medium-high heat and add the 1/8 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

Video

Notes

this recipe makes 4 servings for a side dish and 2 servings as an entree salad.
store leftover salad for up to 2 days in the refrigerator.

Nutrition

Serving: 1 | Calories: 135kcal | Carbohydrates: 2g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 138mg | Potassium: 229mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3303IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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