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).
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2003
Ingredients
Vinaigrette:
Method
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.
Nutritional facts Per serving: about
- Sodium 1312 mg
- Protein 16 g
- Calories 471.0
- Total fat 40 g
- Cholesterol 104 mg
- Saturated fat 12 g
- Total carbohydrate 14 g
%RDI
- Iron 20.0
- Folate 51.0
- Calcium 30.0
- Vitamin A 37.0
- Vitamin C 20.0
