SPINACH AND PROSCIUTTO SALAD

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Spinach and Prosciutto Salad image

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.

Provided by Celeste

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

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

Steps:

  • Combine first 3 ingredients in a small bowl, stirring with a whisk.
  • Place spinach in a large bowl.
  • Drizzle with half of oil mixture.
  • Add pepper; toss well to coat.
  • Arrange prosciutto slices evenly on each of 6 salad plates.
  • Top each serving with 1 cup spinach mixture.
  • Drizzle evenly with the remaining oil mixture.
  • Sprinkle each serving with 2 teaspoons cheese.
  • Serve immediately.

Nutrition Facts : Calories 20, Fat 1.6, SaturatedFat 0.2, Sodium 22.5, Carbohydrate 1.1, Fiber 0.7, Sugar 0.1, Protein 0.8

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