Recipe courtesy of Peggy Russell

Spinach Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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6 tablespoons olive oil

1/4 cup thickly sliced and chopped prosciutto

5 garlic cloves, chopped

6 tablespoons white wine

6 tablespoons fresh lemon juice

2 tablespoons sugar

Salt and freshly ground black pepper

1 bag fresh spinach, stemmed

1 1/2 cups sliced mushrooms

1/2 cup chopped walnuts, toasted

1/2 cup freshly grated Parmesan


  1. Heat oil in a heavy skillet over medium heat. Add prosciutto and garlic and saute for a couple of minutes. Add wine, lemon juice and sugar and simmer for 5 minutes. Transfer to a bowl and cool completely. Add salt and pepper, to taste. Toss together spinach, mushrooms, walnuts and cheese in a bowl. Give dressing a quick stir before tossing with the salad.