Spinach Salad With Pineapple Prosciutto And Shallot Dressing Recipes

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PERFECT SPINACH SALAD (NO, REALLY)



Perfect Spinach Salad (No, Really) image

This classy spinach salad is a salad to impress! Smoky pecans and a creamy balsamic vinaigrette make the best counterpoint to this green.

Provided by Sonja Overhiser

Categories     Salad

Time 20m

Yield 4

Number Of Ingredients 10

2 hard boiled eggs or 1 large crisp tart apple
1/2 cup whole pecans*
1 tablespoon soy sauce (or tamari or coconut aminos)
1 1/2 tablespoons maple syrup or sugar
1 teaspoon smoked paprika
2 pinches kosher salt or flaky sea salt
1 recipe Best Balsamic Vinaigrette
6 cups baby spinach leaves or chopped standard spinach
1 shallot
1/2 cup feta cheese crumbles (optional)

Steps:

  • Make the hard boiled eggs, if using (or make them in advance). Chop them into bite-sized pieces.
  • Add the pecans, soy sauce, maple syrup and smoked paprika to a small non-stick skillet over medium heat. When it just starts to bubble, reduce the heat to low but still slowly bubbling. Simmer 6 to 8 minutes, stirring occasionally. In the last minute when the liquid is mostly evaporated, stir continuously until it is totally cooked out and the nuts start clumping together. Immediately remove from the heat and transfer the pecans to a sheet of parchment paper in a single layer. Sprinkle with 2 pinches kosher salt and allow to cool to room temperature, about 5 minutes.
  • Make the Balsamic Vinaigrette.
  • Thinly slice the shallot. If using apple instead of hard boiled egg, thinly slice the apple.
  • Place the spinach on plates or in bowls. Top with hard boiled eggs or apple slices, smoky pecans, sliced shallot, and feta cheese crumbles.

Nutrition Facts : Calories 332 calories, Sugar 11.1 g, Sodium 520 mg, Fat 26.9 g, SaturatedFat 6 g, TransFat 0 g, Carbohydrate 15.3 g, Fiber 2.4 g, Protein 8.5 g, Cholesterol 109.7 mg

SPINACH SALAD WITH PROSCIUTTO AND PERSIMMON



Spinach Salad with Prosciutto and Persimmon image

This colorful salad, a mix of spinach, sweet persimmon, prosciutto and plenty of Parmesan-laced croutons, is satisfying enough for a light dinner. Or serve it as a somewhat unusual first course. Make sure to add enough oil and vinegar at the end to just coat the spinach, but not weigh the leaves down. The croutons can be made the day before; store them in an airtight container at room temperature.

Provided by Melissa Clark

Categories     easy, weekday, main course, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil, more to taste
2 garlic cloves, crushed and peeled
2 cups cubed, day-old bread, preferably from a crusty, whole-wheat or sourdough loaf
2/3 cup coarsely grated Parmigiano-Reggiano cheese
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon black pepper, more to taste
2 teaspoons sherry vinegar, more to taste
2 quarts fresh spinach
3 ounces thinly sliced prosciutto, torn into strips
1 firm fuyu persimmon, trimmed, quartered and thinly sliced

Steps:

  • Heat oven to 350 degrees. Heat 2 tablespoons oil in a small skillet over medium heat. Add garlic and cook until fragrant and lightly colored, about 2 minutes. Place bread in a bowl. Toss with the warm oil and garlic cloves, cheese and, 1/4 teaspoons each salt and pepper. Arrange croutons on a large baking sheet. Toast, tossing occasionally, until golden brown, about 15 minutes. Cool.
  • In a small bowl, whisk together vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in remaining 2 tablespoons oil.
  • In a large bowl, combine spinach, prosciutto, persimmon, and croutons. Add dressing and toss well. Taste and add more seasonings, oil and/or vinegar if necessary.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 986 milligrams, Sugar 1 gram, TransFat 0 grams

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