Spinach and Prosciutto Salad

Organic
  • 6 small plum tomatoes
  • 1/3 cup Filippo Berio Organic Extra Virgin Olive Oil, divided
  • Salt and freshly ground pepper
  • 7 oz baby spinach leaves
  • 7 oz baby asparagus, blanched and chilled
  • 12 slices prosciutto
  • 2 tbsp fresh lemon juice
  • 2 tbsp finely shredded fresh basil
  • Granulated sugar
  • Parmesan cheese shavings
    • Preheat oven to 350°F. Place tomatoes cut side up on baking sheet. Drizzle with 1/4 cup olive oil; season with salt and pepper to taste. Bake for 20 minutes or just until softened. Arrange spinach and asparagus on plates; top with tomatoes and prosciutto.
    • Mix together remaining olive oil, lemon juice, basil and sugar; season with salt and pepper to taste. Pour over salad just before serving. Garnish with Parmesan shavings.
    Prep Time

    10 min


    Cook Time

    20 min


    Total Time

    30 min


    Servings

    4

     


    X

    Categories

    Lunches

    Ingredient: Pork

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Organic

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