Spinach Salad with Crispy Feta and Frizzled Prosciutto

By The Canadian Living Test Kitchen

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Spinach Salad with Crispy Feta and Frizzled Prosciutto

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	471471 cal
pro	16 g16g pro
total fat	40 g40g total fat
sat. fat	12 g12g sat. fat
carb	14 g14g carb
fibre	1 g1g fibre
chol	104 mg104mg chol
sodium	1,312 mg1,312mg sodium
% RDI:	-
calcium	3030 calcium
iron	2020 iron
vit A	3737 vit A
vit C	2020 vit C
folate	5151 folate

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With spring comes a welcome stream of fragrant herbs and fresh vegetables, such as sweet peas and delicate baby spinach. Spinach stars in this salad with a simple mustard vinaigrette, feta cheese and crispy prosciutto. When cutting the feta into thin slices, don't worry if a few of the pieces break: it's naturally crumbly. If you want, you can omit breading and frying the feta. The salad is delicious with crumbled feta; just reduce the amount to 1/2 cup (125 mL).

Ingredients

3 3oz ozthinly sliced prosciutto or ham, (about 5 slices)
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
2 tbsp all purpose flour 2 2tbsp tbspall purpose flour
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 egg 1 1eggeggs
1/3 cup dry bread crumbs 1/3 1/3cup cupdry bread crumbs
1 pkg (200 g) feta cheese 1 1pkg (200 g) pkg (200 g)feta cheese
1 pkg (6 oz/170 g) baby spinach 1 1pkg (6 oz/170 g) pkg (6 oz/170 g)baby spinach
Vinaigrette:
1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil
2 tbsp red wine vinegar 2 2tbsp tbspred wine vinegar
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

Cut prosciutto into 1/4-inch (5 mm) thick strips. In nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry prosciutto until crisp, about 7 minutes. Set aside on paper towels to drain.

In shallow bowl, mix flour, salt and pepper. In another shallow bowl, whisk egg. Place bread crumbs in third shallow bowl.

Pat feta dry. Thinly slice lengthwise into 1/4-inch (5 mm) thick slices; press into flour mixture, turning to coat all over. Dip into egg, then into bread crumbs, turning to coat. In nonstick skillet, heat remaining oil over medium-high heat; fry feta, turning once, until golden brown, about 4 minutes.

Vinaigrette: Meanwhile, in large bowl, whisk oil, vinegar, mustard, salt and pepper; add spinach and toss to coat. Divide among plates. Top each with 2 feta slices; sprinkle with prosciutto.

Source : Canadian Living Magazine: May 2003