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Spinach Salad with Prosciutto and Capers

Updated February 23, 2016
(1 Votes)

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Cookbook

Recipe for Life

Published by CreateSpace

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

Serves4

CostModerate

Easy

Total Timeunder 30 minutes

OccasionFamily Get-together

Recipe Courseappetizer, main course

Dietary Considerationappetizer, main course

Mealdinner, lunch

Taste and Texturelight, meaty, salty, tangy

Type of Dishfirst course salad, main course salad, salad

Ingredients

  • 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
  • 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

Instructions

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.

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