Recipe courtesy of Peggy Russell
Spinach Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 294
- Total Fat
- 24
- Saturated Fat
- 5
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 13
- Sodium
- 368
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
Ingredients
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
Directions
- 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.