Spinach and Prosciutto Salad

By The Culinary Chase | March 16, 2007 |


One of my all time favorite salads to make! As always, when selecting loose salad leaves such as baby spinach and rocket (arugula), leaves should be crisp and not wilted with a good, dark green color. Stems should be dry and not discolored. A salad makes a lovely light starter or an accompaniment to a main meal. This recipe is adapted from one of my favorite books, “The New Cook” by Donna Hay. A must have cookbook full of mouthwatering pictures and delicious recipes.

Serves 4
200g baby spinach leaves
olive oil
12 slices prosciutto
6 Roma tomatoes, halved
freshly ground black pepper
200g fresh asparagus, blanched
1/2 cup Parmesan cheese shavings

Dressing
1/4 cup basil leaves, shredded
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons brown sugar

Preheat oven to 180c. Place prosciutto and tomatoes, cut side up, on a baking tray and sprinkle with olive oil and pepper. Bake 25 minutes or until prosciutto is crisp and tomatoes are soft. Arrange spinach and asparagus on plates. Top with tomatoes, prosciutto and Parmesan. To make dressing, combine all ingredients and pour over salad.

The Culinary Chase’s Note: Unfortunately, the asparagus looked dreadful so instead I chose French string beans as a substitute. Put the dressing ingredients in a small container with a lid and shake until the sugar has dissolved. Enjoy!

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9 Comments

  1. Shawnda on March 16, 2007 at 13:30

    Great choice with the spinach and prosciutto – I bet the spinach complimented the salty prosciutto *wonderfully*

    I always get in such a rut when it comes to salad but this is definitely not a “rut salad” and it’s going on the menu – thanks for sharing!



  2. Rachel on March 16, 2007 at 13:42

    This looks really good!



  3. Chris on March 16, 2007 at 23:35

    Yum! This has my name written all over it…I have Spinach I have to use soon….and proscuitto. Hmmm…tomorrow’s dinner! 🙂



  4. The Culinary Chase on March 16, 2007 at 23:54

    Thanks Shawnda, Rachel & Chris! This salad is light, refreshing & very easy to make. Cheers!



  5. Patricia Scarpin on March 17, 2007 at 21:52

    I’d have the entire bowl in a heart beat. 😉



  6. Lulu Maude on March 17, 2007 at 23:44

    Gorgeous! I’m going to try it tomorrow.



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    • the culinary chase on November 28, 2013 at 16:08

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  8. wade on February 23, 2017 at 17:36

    the best salad ever…my go to salad, that people even ask for