Spinach And Prosciutto Salad With Roasted Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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As the weather gets warmer, it is nice to have a light but filling salad for dinner. This recipe is a family favourite. Can substitute with your favourite veggies such as asparagus, eggplant, etc. Ingredients:
8 roma tomatoes, halved and seeded |
8 slices of prosciutto or bacon |
8 tbsp of extra virgin olive oil |
3 tbsp of balsamic vinegar |
1 tbsp honey |
3 tbsp chopped basil |
1/4 walnuts, roasted |
1/4 c of parmesan cheese, shaved |
salt and pepper to taste |
Directions:
1. Place tomatoes cut side up and Prosciutto on separate baking sheets.
2. Drizzle both with 2 tbsp of olive oil and add some pepper.
3. Bake at 350 degrees for 20-25 minutes.
4. The Proscuitto will take less time, remove when crispy.
5. Set aside tomatoe and proscuitto.
6. Combine olive oil, vinegar, honey, basil, salt and pepper for the dressing.
7. Dress spinach just before serving.
8. Cut tomatoes into wedges and add to salad.
9. Top with slighted crushed Prosciutto chips and shaved Parmesan.
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