Spinach Salad with Fried Prosciutto & Chocolate Orange Vinaigrette

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

Tongs

A Whisk

A Sharp Kitchen Knife

A Large Plate lined with Paper Towels

Salad Plates

 

Ingredients:

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.
 

Nutrition:

• 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