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
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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Marwa Hussien
[email protected]This salad is a great way to use up leftover prosciutto. It's also a great way to get your kids to eat their greens.
Mia Martinez
[email protected]I've made this salad several times now and it's always a hit. It's the perfect balance of sweet and savory.
Bawar Khan
[email protected]This is my new favorite salad! It's so easy to make and so delicious. I love the combination of spinach, prosciutto, and persimmon.
shwe hmone
[email protected]Overall, I thought the salad was good, but not great. I would probably make it again, but I would make some changes to the recipe.
Hamzah Bouwens
[email protected]The salad was easy to make, but the persimmons were not very ripe. I think the salad would have been better if the persimmons were sweeter.
Brady Farms
[email protected]I found the salad to be a bit too sweet for my taste. I think I would have preferred a different type of dressing.
Grace Bronkhorst
[email protected]This salad is so refreshing and healthy. It's the perfect way to start a meal.
Maria Bolanos
[email protected]I'm not a big fan of persimmons, but I really enjoyed this salad. The dressing is amazing.
Captain Mahi
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the combination of flavors.
Peter Nelson
[email protected]This salad is so easy to make and so delicious. It's perfect for a quick weeknight dinner.
Kennedy Onyach
[email protected]I followed the recipe exactly and it turned out beautifully. The persimmon added a unique sweetness to the salad that I really enjoyed.
THEREALHONEY
[email protected]This salad is an absolute delight! The combination of spinach, prosciutto, and persimmon is heavenly, and the dressing is the perfect finishing touch. I will definitely be making this again and again.