Spinach And Prosciutto Salad With Roasted Tomatoes
From kidaria 15 years ago
- 5 minutes to make
- Serves 4
As the weather gets warmer, it is nice to have a light but filling salad for dinner. This recipe is a family favourite. Can substitute with your favourite veggies such as asparagus, eggplant, etc.
Ingredients
- 8 roma tomatoes, halved and seeded shopping list
- 8 slices of prosciutto or bacon shopping list
- 8 tbsp of extra virgin olive oil shopping list
- 3 tbsp of balsamic vinegar shopping list
- 1 tbsp honey shopping list
- 3 tbsp chopped basil shopping list
- 1/4 walnuts, roasted shopping list
- 1/4 c of parmesan cheese, shaved shopping list
- salt and pepper to taste shopping list
How to make it
- Place tomatoes cut side up and Prosciutto on separate baking sheets.
- Drizzle both with 2 tbsp of olive oil and add some pepper.
- Bake at 350 degrees for 20-25 minutes.
- The Proscuitto will take less time, remove when crispy.
- Set aside tomatoe and proscuitto.
- Combine olive oil, vinegar, honey, basil, salt and pepper for the dressing.
- Dress spinach just before serving.
- Cut tomatoes into wedges and add to salad.
- Top with slighted crushed Prosciutto chips and shaved Parmesan.
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