← Back to Search Results
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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
lidias-italy Lidia's Italy
by Lidia Bastianich
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
good-to-the-grain Good to the Grain
by Kim Boyce
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
nigella-express Nigella Express
by Nigella Lawson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?