Best Warm Spinach Fig And Prosciutto Salad With Honey Balsamic Vina Recipes
FIG AND CRISPY PROSCIUTTO SALAD
I created this salad to go with Recipe #239502. Everyone thought it was a winner! I used truffle oil, but it would probably be good with olive oil as well.
Provided by Maito
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
- Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.
Nutrition Facts : Calories 95.3, Fat 0.7, SaturatedFat 0.1, Sodium 72.2, Carbohydrate 22.5, Fiber 4.9, Sugar 16.6, Protein 3.4
WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim, wash and dry the spinach thoroughly and place in a salad bowl.
- Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes.
- Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
- Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.
SPINACH AND PROSCIUTTO SALAD
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
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
ROASTED FIGS AND PROSCIUTTO
Steps:
- Preheat the oven to 425 degrees F.
- Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
- Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.
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