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Servings: 4
Calories: 135kcal
Spinach Basil Salad with Prosciutto
Equipment
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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
The warm oil will cause the spinach to wilt. If you prefer it more firm, let the oil and garlic mixtue sit for about 5 minutes before adding it to the spinach.
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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