Spinach Salad with Fried Prosciutto & Chocolate Orange Vinaigrette

Serves 6


What You’ll Need:

A Large Salad Bowl

Salad Spoons

Measuring Cups & Spoons

A 12-Inch Sauté Pan


A Whisk

A Sharp Kitchen Knife

A Large Plate lined with Paper Towels

Salad Plates



6 Ounces Prosciutto, Sliced

2 (6-Ounce) Packages Organic Baby Spinach, Washed

1 Red Pepper, Sliced

1 Yellow Pepper, Sliced

1/4 + 2 Tbsp Cup Blood Orange Olive Oil

3 Tbsp Dark Chocolate Balsamic

Fresh Ground Pepper & Salt


How To Put It Together:

1) Preheat a sauté over medium high heat; add 2 tablespoons blood orange infused olive oil and swirl it around the pan. Add the prosciutto to the pan; fry until crisp. Transfer the prosciutto to a plate lined with paper towels to drain.


2) To the bottom of a large salad bowl, add the Dark Chocolate Balsamic & Blood Orange Infused Olive Oil; whisk together. Add the red and yellow peppers, baby spinach. Crumble the prosciutto on top, reserving 6 pieces for garnish; toss together. Season with fresh ground sea salt and pepper, toss again.


3) Distribute the salad evenly between 6 salad plates, top with reserved prosciutto slices.


4) Serve and enjoy!


Nina’s Tasty Tip:

Add tuna, salmon or shrimp plus an avocado to the salad to create a full meal.


224 Calories

9 Grams of Protein

7 Grams of Total Carbohydrates

2 Grams of Sugar

2 Grams of Fiber

17 Grams of Total Fat

3 grams of Saturated Fat

0 Grams of Trans Fat

0 mg of Cholesterol

762 mg of Sodium

350% RDA Vitamin K

163% RDA Vitamin C

119% RDA Vitamin A

31% RDA Folate

32% RDA Sodium

29% RDA Manganese

17% RDA Vitamin E

13% RDA Iron

13% RDA Magnesium

12% RDA Potassium

11% RDA Vitamin B6

• Glycemic load: 2