Best Spinach And Prosciutto Salad Recipes

GRILLED LEG OF LAMB-- SPINACH AND STILTON SALAD WITH GARLIC CROUTONS-- CHILLED MELON SOUP WITH PROSCIUTTO

Steps:

• Cut leg of lamb in loin sections then marinate with 1/2 cup olive oil, 3 gloves garlic, curry powder, dried herbs and rosemary. Marinate for 30 minutes or overnight if possible. Then grill the loins for 15 to 20 minutes turning just once. Carefully flambe with pastis.
• Cut bread into 1-inch cubes and toss with remainder of garlic and 3 tablespoons of olive oil then season with salt and pepper. Toast croutons for about 15 minutes in a preheated 350 degree oven turning 2 to 3 times for even browning. Then toss croutons with spinach, Stilton, tomatoes, remaining olive oil and balsamic vinegar, season with salt and pepper.
• In a food processor, puree cantaloupe, apple juice, mango, orange and peach. Season with salt and pepper and garnish with basil and prosciutto.

ARUGULA AND SPINACH SALAD WITH PROSCIUTTO AND CREAMY MANGO DRESSING

Steps:

• Make dressing
• In blender, purée mango, yogurt, and vinegar until silky smooth, about 1 to 2 minutes. Stir in salt and pepper and set aside.
• Make salad
• Have ready a large bowl of ice and cold water. In medium saucepan over high heat, bring salted water to a boil. Add asparagus and boil, uncovered, until crisp-tender, about 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.
• In medium bowl, toss together spinach and arugula.
• In small bowl, toss mango and chives with olive oil.
• To plate, pour 1/4 cup mango dressing into center of each of 4 plates. Lay three asparagus spears side-by-side over each pool of dressing, then top each with 1/4 of salad greens. Sprinkle with mango-chive mixture, then top with prosciutto.

ASPARAGUS, SPINACH, AND CRISPED-PROSCIUTTO SALAD

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a rimmed baking sheet and brush with oil. Bake until crisp and deep golden, about 9 minutes. Let cool on a paper-towel-lined plate.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add asparagus and cook until just tender, 1 to 2 minutes. Transfer to a bowl of ice water to stop the cooking; drain, then cut into 2-inch pieces on the bias. Add peas to water and cook until just tender and bright green, 3 to 4 minutes. Transfer to ice water to stop the cooking; drain. Add potatoes to water and cook until just tender, 6 to 8 minutes. Drain and let cool slightly.
• Whisk together buttermilk, mayonnaise, shallot, and lemon juice in a bowl. Season with salt and pepper. Combine asparagus, peas, potatoes, tarragon, and spinach in a large bowl. Season with salt and pepper. Divide among 4 plates and top with crisped prosciutto. Drizzle with 2 tablespoons dressing and serve with remaining dressing on the side.

SPINACH SALAD WITH PROSCIUTTO AND PERSIMMON

Steps:

• Heat oven to 350 degrees. Heat 2 tablespoons oil in a small skillet over medium heat. Add garlic and cook until fragrant and lightly colored, about 2 minutes. Place bread in a bowl. Toss with the warm oil and garlic cloves, cheese and, 1/4 teaspoons each salt and pepper. Arrange croutons on a large baking sheet. Toast, tossing occasionally, until golden brown, about 15 minutes. Cool.
• In a small bowl, whisk together vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in remaining 2 tablespoons oil.
• In a large bowl, combine spinach, prosciutto, persimmon, and croutons. Add dressing and toss well. Taste and add more seasonings, oil and/or vinegar if necessary.

SPINACH SALAD WITH SARDINES AND CRISPY PROSCIUTTO

Steps:

• Whisk lemon juice and 3 tablespoons oil in a small bowl. Season with salt and pepper and stir in raisins.
• Heat oven to 400 degrees. On a rimmed baking sheet, arrange prosciutto in a single layer and brush with remaining tablespoon oil. Bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes.
• Arrange spinach on a platter and top with sardines, prosciutto, lemon zest, and chives. Drizzle with dressing and adjust seasoning as necessary.

SPINACH, PROSCIUTTO AND ASPARAGUS SALAD

Steps:

• 1.Preheat the oven to 400ºF (200ºC). Toss the bread cubes with 1 tablespoon of the olive oil, then spread out on a baking sheet. Bake for about 5 minutes or until crisp. 2.Meanwhile, heat the remaining oil in a wok or frying pan. Add the asparagus in a single layer, and cook over medium heat for 5 minutes, without stirring. Turn the asparagus over, add the garlic and shallots, and cook for a further 3 minutes. Add the prosciutto and cook for 2 more minutes, stirring constantly. 3.Using a slotted spoon, remove the asparagus, prosciutto and shallot mixture from the wok and put it in a bowl. Keep warm. Add the balsamic vinegar, lemon juice and honey to the wok, and stir to mix with the cooking juices. Add the spinach and cook, stirring and turning, until just wilted. 4.Season the spinach with pepper, then divide between 2 plates. Arrange the asparagus, prosciutto and shallot mixture on top. Spoon on any cooking juices and scatter over the croutons and shavings of Parmesan cheese. Serve the salad immediately. preparation time 15 mins cooking time 15 mins serves 2

SPINACH AND PROSCIUTTO SALAD

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.

WARM SPINACH, FIG, AND PROSCIUTTO SALAD WITH HONEY BALSAMIC VINA

Steps:

• Clean and rinse the spinach leaves and keep them in the fridge until ready to use.
• In a medium saute pan over medium high heat, add the olive oil, shallots and garlic.
• Cook, stirring, 45 seconds.
• Add the red onion and cook, stirring, one minute longer.
• Add the proscuitto and toss just until hot.
• Add the honey, bring to a boil, reduce heat and simmer for 2 minutes.
• Add the chicken stock and vinegar to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the pan.
• Bring to a boil, reduce the heat and simmer until the luquids are reduced by one quarter, about 5 minutes.
• Remove the pan from the heat, drizzle in the extra virgin olive oil, add the sliced figs and salt and pepper to taste, and stir.
• Distribute the spinache leaves among the serving places.
• Spoon some of the warm ham and fig vinaigrette over each serving.