Best 5 Spinach Salad With Prosciutto And Persimmon Recipes
Indulge in a delightful culinary journey with our vibrant Spinach Salad with Prosciutto and Persimmon. This refreshing salad is a symphony of flavors and textures, featuring tender baby spinach, crispy prosciutto, sweet and juicy persimmon, creamy goat cheese, and a tangy balsamic vinaigrette. It's a perfect balance of sweet, savory, and tangy, making it an ideal appetizer or light lunch. Our recipe includes step-by-step instructions to guide you through the process of preparing this delectable dish.
In addition to the main recipe, we also offer variations to suit your preferences. For a vegetarian option, simply omit the prosciutto and add roasted chickpeas or walnuts for a crunchy texture. If you prefer a milder flavor, use fresh mozzarella instead of goat cheese. And for a sweeter twist, add dried cranberries or chopped apples to the mix. Explore the culinary possibilities and create a salad that reflects your unique taste.
SPINACH AND PERSIMMON SALAD WITH GOAT CHEESE AND POMEGRANATE
I love how the sweet persimmon balances out the tartness that you get from the pomegranate arils and creamy goat cheese. Top that with the crunch of sliced almonds, and you have the perfect fall salad.
Provided by Kim's Cooking Now
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Slice persimmon into 1/4-inch rounds, then slice each round into quarters.
- Place chopped spinach into a salad bowl. Top with persimmon quarters, pomegranate seeds, goat cheese, and sliced almonds.
- Whisk together olive oil, orange juice, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Drizzle vinaigrette over salad and toss lightly to coat. Serve immediately.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 11.5 g, Cholesterol 22.4 mg, Fat 23.8 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 7.9 g, Sodium 295 mg, Sugar 4.4 g
SPINACH SALAD WITH PERSIMMONS, GOAT CHEESE AND WALNUTS
I was never crazy about persimmons until I made this salad with the crunchy Fuyu variety. I love the contrast of sweet persimmons with earthy spinach.
Provided by Martha Rose Shulman
Categories quick, weekday, salads and dressings
Time 5m
Yield Serves four to six
Number Of Ingredients 8
Steps:
- Peel the persimmons, and cut in wedges; if there are any seeds at the core, cut away the cores. Combine with the walnuts, goat cheese and spinach in a salad bowl.
- Whisk together the lime juice, salt and walnut oil. Toss with the spinach mixture, and serve, sprinkling a tiny amount of fleur de sel over each serving if desired.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 193 milligrams, Sugar 0 grams
SPINACH AND PROSCIUTTO SALAD
From the May 2008 issue of Cooking Light magazine. I use mozzarella or feta cheese just because we're not fans of goat cheese and I usually throw black olives on the salad as well.
Provided by Celeste
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients in a small bowl, stirring with a whisk.
- Place spinach in a large bowl.
- Drizzle with half of oil mixture.
- Add pepper; toss well to coat.
- Arrange prosciutto slices evenly on each of 6 salad plates.
- Top each serving with 1 cup spinach mixture.
- Drizzle evenly with the remaining oil mixture.
- Sprinkle each serving with 2 teaspoons cheese.
- Serve immediately.
Nutrition Facts : Calories 20, Fat 1.6, SaturatedFat 0.2, Sodium 22.5, Carbohydrate 1.1, Fiber 0.7, Sugar 0.1, Protein 0.8
SPINACH SALAD WITH SARDINES AND CRISPY PROSCIUTTO
Sardines go sophisticated, and add enough heft to call this bright and balanced salad a full meal. Lightly baked strips of prosciutto play beautifully off of tart lemon zest and sweet golden raisins.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Whisk lemon juice and 3 tablespoons oil in a small bowl. Season with salt and pepper and stir in raisins.
- Heat oven to 400 degrees. On a rimmed baking sheet, arrange prosciutto in a single layer and brush with remaining tablespoon oil. Bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes.
- Arrange spinach on a platter and top with sardines, prosciutto, lemon zest, and chives. Drizzle with dressing and adjust seasoning as necessary.
Nutrition Facts : Calories 273 g, Cholesterol 54 g, Fat 19 g, Fiber 3 g, Protein 13 g, SaturatedFat 3 g, Sodium 647 g
COLORFUL SPINACH AND PROSCIUTTO SIDE
Great colorful side dish that's easy to make and bursting with flavor. You can also sprinkle some of your favorite Italian cheese on top when finished.
Provided by KeriLee
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 16.2 g, Fiber 4.2 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1261.5 mg, Sugar 1 g
Tips:
- Select Fresh Greens: Choose fresh spinach leaves with a deep green color and no signs of wilting or yellowing. Look for leaves that are crisp and vibrant.
- Prep the Persimmon: Select ripe persimmons that are slightly soft to the touch. Peel and slice the persimmons into thin wedges or dice them into bite-sized pieces.
- Choose High-Quality Prosciutto: Opt for thinly sliced prosciutto that is dry-cured and imported from Italy. This will ensure a rich and flavorful taste.
- Make a Flavorful Dressing: Combine olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create a tangy and well-balanced dressing for the salad.
- Assemble and Serve Immediately: Toss all the ingredients together in a large bowl, drizzle with the dressing, and serve immediately. The salad is best enjoyed fresh.
Conclusion:
The Spinach Salad with Prosciutto and Persimmon is a delightful combination of flavors and textures. The fresh spinach provides a crisp base, while the sweet persimmons and salty prosciutto add a perfect balance. The dressing, made with olive oil, lemon, and mustard, ties all the elements together, creating a refreshing and flavorful salad that is perfect for any occasion. The vibrant colors of the spinach, persimmons, and prosciutto make this salad visually appealing, making it a great choice for entertaining guests. With its simple ingredients and easy preparation, this salad is sure to become a favorite in your recipe collection.
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