Description
This Spinach Prosciutto Salad with Basil Vinaigrette combines fresh baby spinach, savory torn prosciutto, sweet cherry tomatoes, shaved Parmesan cheese, and toasted pine nuts, all tossed in a fragrant basil-infused dressing. It’s an elegant and refreshing Italian-inspired salad perfect for both entertaining guests and quick everyday meals.
Ingredients
Salad
- 6 cups fresh baby spinach
- 4 oz prosciutto, torn into pieces
- 1 cup cherry tomatoes, halved
- ¼ cup shaved Parmesan cheese
- ¼ cup toasted pine nuts
Basil Vinaigrette
- ¼ cup fresh basil leaves
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- Salt and black pepper to taste
Instructions
- Prepare the basil vinaigrette: Place fresh basil leaves, olive oil, white wine vinegar, honey, salt, and black pepper in a blender or food processor. Blend until the mixture is smooth and emulsified, forming a vibrant, fragrant dressing.
- Assemble the salad base: In a large serving bowl, add the fresh baby spinach, making sure to fluff it for even distribution.
- Add salad toppings: Sprinkle the torn prosciutto pieces, halved cherry tomatoes, shaved Parmesan cheese, and toasted pine nuts evenly over the spinach.
- Dress the salad: Drizzle the prepared basil vinaigrette over the salad ingredients.
- Toss and serve: Gently toss the salad to coat all ingredients evenly with the dressing. Serve immediately to enjoy the freshness and texture contrast.
Notes
- Toast the pine nuts lightly in a dry skillet over medium heat until golden for enhanced flavor.
- Fresh mozzarella can be added alongside the Parmesan for a heartier salad option.
- This salad is best served immediately to maintain the crispness of the spinach and tomatoes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian