Best 2 Spinach Prosciutto And Asparagus Salad Recipes

Indulge in a symphony of flavors with our delectable Spinach, Prosciutto, and Asparagus Salad, a culinary masterpiece that combines fresh, vibrant ingredients with savory accents. This delightful dish features crisp baby spinach as its base, complemented by tender asparagus spears, salty prosciutto, and tangy goat cheese crumbles. A drizzle of balsamic vinaigrette dressing adds a touch of sweetness and acidity, while toasted pine nuts provide a delightful crunch.

But this article doesn't stop at one amazing recipe. We also present two additional salad variations that will tantalize your taste buds and cater to different dietary preferences. Our Spinach and Strawberry Salad offers a refreshing twist with sweet strawberries, crumbled feta cheese, and a honey Dijon dressing. For a vegan option, the Spinach, Chickpea, and Avocado Salad combines protein-packed chickpeas, creamy avocado, and a zesty lemon tahini dressing.

Whether you're a vegetarian, a meat lover, or simply seeking a burst of flavor, this article has something for everyone. So, get ready to embark on a culinary journey and discover your new favorite salad recipes.

Here are our top 2 tried and tested recipes!

ASPARAGUS, SPINACH, AND CRISPED-PROSCIUTTO SALAD

Asparagus, Spinach, and Crisped-Prosciutto Salad image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 40m

Number Of Ingredients 12

Ingredients

2 ounces thinly sliced prosciutto, torn into 3-inch pieces
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 bunch (about 6 ounces) asparagus, trimmed
1/2 cup shelled fresh peas
4 baby creamer potatoes (about 5 ounces), cut into 1/4-inch slices
3 tablespoons buttermilk
1/4 cup mayonnaise
2 tablespoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 cup packed fresh tarragon leaves
2 cups packed baby spinach (about 2 1/2 ounces)

Steps:

Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a rimmed baking sheet and brush with oil. Bake until crisp and deep golden, about 9 minutes. Let cool on a paper-towel-lined plate.
Meanwhile, bring a medium pot of generously salted water to a boil. Add asparagus and cook until just tender, 1 to 2 minutes. Transfer to a bowl of ice water to stop the cooking; drain, then cut into 2-inch pieces on the bias. Add peas to water and cook until just tender and bright green, 3 to 4 minutes. Transfer to ice water to stop the cooking; drain. Add potatoes to water and cook until just tender, 6 to 8 minutes. Drain and let cool slightly.
Whisk together buttermilk, mayonnaise, shallot, and lemon juice in a bowl. Season with salt and pepper. Combine asparagus, peas, potatoes, tarragon, and spinach in a large bowl. Season with salt and pepper. Divide among 4 plates and top with crisped prosciutto. Drizzle with 2 tablespoons dressing and serve with remaining dressing on the side.

SPINACH, PROSCIUTTO AND ASPARAGUS SALAD

SPINACH, PROSCIUTTO AND ASPARAGUS SALAD image

Categories Salad Vegetable

Number Of Ingredients 12

Ingredients

60 g crustless dark rye bread, cut into cubes
2 tablespoons extra virgin olive oil
250 g asparagus spears, cut into short pieces
2 garlic cloves, thinly sliced
4 shallots, cut into wedges
6 slices prosciutto, about 90 g, trimmed of visible fat and torn into pieces
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1 teaspoon clear honey
250 g baby spinach
pepper to taste
few shavings of Parmesan cheese, about 15 g in total

Steps:

1.Preheat the oven to 400ºF (200ºC). Toss the bread cubes with 1 tablespoon of the olive oil, then spread out on a baking sheet. Bake for about 5 minutes or until crisp. 2.Meanwhile, heat the remaining oil in a wok or frying pan. Add the asparagus in a single layer, and cook over medium heat for 5 minutes, without stirring. Turn the asparagus over, add the garlic and shallots, and cook for a further 3 minutes. Add the prosciutto and cook for 2 more minutes, stirring constantly. 3.Using a slotted spoon, remove the asparagus, prosciutto and shallot mixture from the wok and put it in a bowl. Keep warm. Add the balsamic vinegar, lemon juice and honey to the wok, and stir to mix with the cooking juices. Add the spinach and cook, stirring and turning, until just wilted. 4.Season the spinach with pepper, then divide between 2 plates. Arrange the asparagus, prosciutto and shallot mixture on top. Spoon on any cooking juices and scatter over the croutons and shavings of Parmesan cheese. Serve the salad immediately. preparation time 15 mins cooking time 15 mins serves 2

Tips:

For the best flavor, use fresh spinach, asparagus, and prosciutto. You can find these ingredients at most grocery stores or farmers markets.
If you don't have balsamic vinegar on hand, you can substitute another type of vinegar, such as red wine vinegar or white wine vinegar. However, balsamic vinegar will give the salad the best flavor.
To make the salad ahead of time, simply prepare the dressing and store it in the refrigerator. Then, when you're ready to serve the salad, simply toss the dressing with the spinach, asparagus, and prosciutto.
This salad is also a great way to use up leftover asparagus. If you have some asparagus that's about to go bad, simply roast it in the oven or grill it and then add it to the salad.

Conclusion:

Spinach, prosciutto, and asparagus salad is a delicious and refreshing dish that is perfect for any occasion. It's easy to make, and it's packed with flavor. So next time you're looking for a light and healthy salad, give this recipe a try.

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