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Spinach Salad with Prosciutto and Capers Recipe-20718

Photo by: Joseph DeLeo
Comments: 0


Yield: Serves 4


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


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.


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%)
116mg (39%)
896mg (37%)
3g (13%)
14g (22%)
3mg (16%)

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