Spinach Salad with Crispy Feta and Frizzled Prosciutto
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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).
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 471 |
| pro | 16 g |
| total fat | 40 g |
| sat. fat | 12 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 104 mg |
| sodium | 1312 mg |
| % RDI: | - |
| calcium | 30% |
| iron | 20% |
| vit A | 37% |
| vit C | 20% |
| folate | 51% |
Suggested Recipes
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3 oz (90 g) thinly sliced prosciutto (about 5 slices) or ham
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) all-purpose flourL
1/4 tsp (1 mL) each salt and pepper
1 egg
1/3 cup (75 mL) dry bread crumbs
1 pkg (200 g) feta cheese
1 pkg (6 oz/170 g) baby spinach
Vinaigrette:
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
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.
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
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