Best 2 Colorful Spinach And Prosciutto Side Recipes

Indulge in a culinary journey with our vibrant Spinach and Prosciutto Side Dish, a medley of flavors that will elevate your meals. This versatile recipe offers two delightful variations: a refreshing Spinach and Prosciutto Salad and a savory Spinach and Prosciutto Gratin.

In the Spinach and Prosciutto Salad, crisp baby spinach leaves are tossed with tender prosciutto, juicy tomatoes, crunchy red onions, and a tangy lemon vinaigrette dressing. This vibrant salad is a symphony of colors and textures, making it a perfect accompaniment to grilled meats, fish, or as a light and refreshing lunch option.

For those seeking a warm and comforting side dish, the Spinach and Prosciutto Gratin is an irresistible choice. Layers of wilted spinach, shredded prosciutto, and a creamy béchamel sauce are baked until golden brown, creating a rich and flavorful casserole. Serve it alongside roasted chicken, pasta dishes, or as a hearty main course for a vegetarian meal.

Whether you prefer the crisp freshness of the Spinach and Prosciutto Salad or the warm indulgence of the Spinach and Prosciutto Gratin, these recipes are sure to impress your taste buds. So, gather your ingredients and let's embark on a culinary adventure that will leave you craving for more.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

PROSCIUTTO, EGG AND SPINACH STRATA

Prosciutto, Egg and Spinach Strata image

This egg spinach strata recipe is one of my favorite things to make for Mother's Day, Easter, Thanksgiving or Christmas morning! It's a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. -Danielle Pfanstiehl, Andover, Connecticut

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 large eggs
1-1/4 cups 2% milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
7 cups day-old cubed bread (1-in. cubes)
1/2 pound sliced prosciutto, cut into 2-in. strips
2 medium Pink Lady apples, peeled and thinly sliced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped Brie cheese
1 cup shredded white cheddar cheese, divided

Steps:

In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 478 calories, Fat 25g fat (12g saturated fat), Cholesterol 266mg cholesterol, Sodium 1430mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.

Tips:

For the best results, use fresh, tender spinach. Avoid wilted or yellowed leaves.
If you don't have prosciutto, you can substitute another type of cured meat, such as salami, pancetta, or bacon.
You can also add other vegetables to this dish, such as mushrooms, bell peppers, or zucchini.
To save time, you can use pre-cooked quinoa or rice.
Serve this dish as a side or main course. It's also great for packed lunches or picnics.

Conclusion:

This colorful spinach and prosciutto side dish is a delicious and healthy way to enjoy your vegetables. It's easy to make and can be served as a side or main course. With its vibrant colors and flavorful ingredients, this dish is sure to be a hit at your next gathering.