Spinach-Basil Salad

By á-174942

Ingredients

• 2 cups fresh baby spinach
• 1 cup fresh basil
• 1 tablespoon extra-virgin olive oil - (to 2)
• 2 tablespoons chopped Parma prosciutto
• 1 tablespoon pine nuts
• 1/8 cup imported goat cheese

Details

Servings 1

Preparation

Step 1

Wash and stem the spinach and basil. Pat dry. Toss together in a bowl.

In a small sauté pan, heat the extra virgin olive oil. Add the prosciutto and pine nuts and cook for 30 seconds. Drizzle over the salad.

Broil or torch the goat cheese until the cheese softens and begins to brown, about 2 minutes. Slide it on top of the salad.

This recipe yields 1 servings.

Each serving: 417 calories; 14 grams protein; 5 grams carbohydrates; 4 grams fiber; 40 grams fat; 9 grams saturated fat; 26 mg. cholesterol; 426 mg. sodium.