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Spinach Salad with Prosciutto and Capers

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

For the Spinach Salad:

  • 1 (9-ounce) bag baby spinach
  • 4 thin slices prosciutto, finely chopped
  • 2 hard boiled eggs, grated
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons minced cornichons
  • 2 tablespoons chopped fresh chives
  • 6 cherry tomatoes, quartered

For the Lemon Dressing:

  • 1½ tablespoons freshly squeezed lemon juice (juice from ½ medium lemon)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 garlic clove, minced or pressed

Directions

Place the spinach (or arugula) in a large bowl. Add the prosciutto and the hard-boiled eggs. Set aside. In a separate bowl, make the dressing by mixing all the ingredients together. Add the remaining ingredients to the greens. Toss with desired amount of dressing. Refrigerate leftover dressing.

Notes

Cornichons is French for ”gherkins.” They are crisp, tart pickles made from tiny cucumbers. Prosciutto is easy to chop using kitchen shears.


© 2010 Debbie Gore
 

Nutritional Information

Nutrients per serving (% daily value)

178kcal (9%)
92mg (9%)
27mg (45%)
383mcg RAE (13%)
580mg
68mg
10g
1g
2g
5g
116mg (39%)
896mg (37%)
3g (13%)
14g (22%)
3mg (16%)
 

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