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Spinach and Prosciutto Salad With Apple-Onion Vinaigrette

Spinach and Prosciutto Salad With Apple-Onion Vinaigrette 4.000

Marvin Joseph/The Washington Post

Mindful Makeover May 22, 2013

This isn't Mom's bacon-dressed spinach salad. The bacon has been replaced with a leaner, lighter and sweeter cured-pork product: prosciutto from Parma. Toasted walnuts add crunch, and the combination picks up zing from a vinegary mix of sauteed onions and apples softened by a little maple syrup. I prefer just a hint of maple, but if you'd like a stronger maple taste, increase the amount of maple syrup you use.

Make Ahead: The dressing can be made up to a day in advance. Bring it to room temperature before using. You might need to mix in a tablespoon of oil or water, your choice, to loosen it up.


Servings: 4
Ingredients
  • 3 tablespoons olive oil
  • 1 small onion, finely diced (3/4 cup)
  • 1 large tart apple, such as Granny Smith, peeled, cored and cut into 1/4-inch dice
  • 1 tablespoon maple syrup, or more to taste
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons apple cider vinegar
  • About 10 ounces fresh baby spinach
  • 6 thin slices prosciutto di parma (about 3 ounces total)
  • 1/3 cup chopped toasted walnuts (see NOTE)

Directions

Heat the oil in a large nonstick saute pan over medium-high heat. Add the onion; reduce the heat to medium and cook for 3 to 4 minutes, until the onion just starts to soften, then stir in the apple. Cook, stirring every minute or so, for 5 to 7 minutes, until the apple softens. It's okay if the onion browns a bit. Remove from the heat and transfer to a small bowl.

Mix in the maple syrup, then season with salt and pepper to taste. Let cool for 15 minutes, then stir in the vinegar. Taste, and adjust the seasoning as needed.

Lay the spinach leaves out on a large shallow bowl or platter or individual shallow bowls. Tear the prosciutto into pieces about 2 inches long and 1 inch wide; distribute over and among the spinach leaves. Sprinkle the walnuts over the salad. Spoon the vinaigrette over and toss to coat evenly.

Serve immediately.

NOTE: Toast the nuts in a small, dry skillet over medium-low heat for a few minutes until fragrant and lightly browned, shaking the pan as needed to avoid scorching. Let cool before using.


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Recipe Source

From Mindful Makeover columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 260


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 3g 15%

Cholesterol: 10mg 3%

Sodium: 700mg 29%

Total Carbohydrates: 15g 5%

Dietary Fiber: 3g 12%

Sugar: 8g

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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