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Spinach and Prosciutto Salad

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“From the May 2008 issue of Cooking Light magazine. I use mozzarella or feta cheese just because we're not fans of goat cheese and I usually throw black olives on the salad as well.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dark sesame oil
  • 1 teaspoon extra virgin olive oil
  • 1 (6 ounce) packagewashed Baby Spinach
  • 14 teaspoon black pepper
  • 2 ounces thinly sliced prosciutto
  • 14 cup goat cheese, crumbled

Directions

  1. Combine first 3 ingredients in a small bowl, stirring with a whisk.
  2. Place spinach in a large bowl.
  3. Drizzle with half of oil mixture.
  4. Add pepper; toss well to coat.
  5. Arrange prosciutto slices evenly on each of 6 salad plates.
  6. Top each serving with 1 cup spinach mixture.
  7. Drizzle evenly with the remaining oil mixture.
  8. Sprinkle each serving with 2 teaspoons cheese.
  9. Serve immediately.

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