Spinach and Prosciutto Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the May 2008 issue of Cooking Light magazine. I use mozzarella or feta cheese just because we're not fans of goat cheese and I usually throw black olives on the salad as well. Ingredients:
2 tablespoons balsamic vinegar |
1 teaspoon dark sesame oil |
1 teaspoon extra virgin olive oil |
1 (6 ounce) package washed baby spinach |
1/4 teaspoon black pepper |
2 ounces thinly sliced prosciutto |
1/4 cup goat cheese, crumbled |
Directions:
1. Combine first 3 ingredients in a small bowl, stirring with a whisk.
2. Place spinach in a large bowl.
3. Drizzle with half of oil mixture.
4. Add pepper; toss well to coat.
5. Arrange prosciutto slices evenly on each of 6 salad plates.
6. Top each serving with 1 cup spinach mixture.
7. Drizzle evenly with the remaining oil mixture.
8. Sprinkle each serving with 2 teaspoons cheese.
9. Serve immediately.
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