Spinach salad with dried tomatoes, parmesan, walnuts and prosciutto
Igor Gjozinski
Mar 02, 2025
Updated on
May 09, 2025
Public
Classification
Category:
Salad
Cuisine:
Not specified
Difficulty:
Medium
Servings:
2
Total Weight:
385g
Time Breakdown
Preparation
20m
Cooking
8m
Total Time
28m
Nutrition
291
Calories
15.7 g
Protein
9.6 g
Carbs
22.2 g
Fat
Sugar:
5 g
Fiber:
2.8 g
Saturated Fat:
6.1 g
Unsaturated Fat:
4.5 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
83.9 mg
Calcium:
0 mg
Iron:
0mg
Potassium:
608mg
Salt:
0g
Ingredients
Spinach fresh
200
Gram
46.0
5.7g
7.3g
0.0g
Parmesan cheese
30
Gram
119.4
9.9g
0.0g
8.7g
prosciutto
50
Gram
110.5
13.0g
0.0g
6.5g
Walnuts
40
Gram
104.8
2.4g
2.2g
10.7g
Extra virgin olive oil
20
Gram
164.8
0.0g
0.0g
18.3g
Fresh lemon juice
30
Gram
3.6
0.1g
1.2g
0.0g
Mustard Dion
5
Gram
3.3
0.2g
0.4g
0.2g
Honey
10
Gram
30.4
0.0g
8.2g
0.0g
Cooking Instructions
1. Wash the spinach and let it dry for 10-15 min.
2. On low medium heat toast the walnuts for 7-8 min. During toasting sprinkle with salt. Let the walnuts to cool.
3. Mix in a small bowl cold pressed sunflower oil or extra virgin olive oil with juice from 1/2 lemon, salt, 1 tsp mustard and 2 tsp of honey.
4. Put all ingridients in a large bowl. spinach, prosciutto (cut to bite size), sun dried tomatoes in oil (cur to smaler peases), Parmesan cut on thin peaces ( do it with potato piler), salted walnuts.
5. Pour the dressing and mix well
Bon appetit
Spinach salad with dried tomatoes, parmesan, walnuts and prosciutto
Created on March 02, 2025
Total Time:
28m
Servings: 2
Difficulty: Medium
Category: Salad
Nutrition Facts (per serving)
| Calories: 291 | Protein: 15.7g | Carbs: 9.6g | Fat: 22.2g |
Ingredients
- 200 Gram Spinach fresh
- 30 Gram Parmesan cheese
- 50 Gram prosciutto
- 40 Gram Walnuts
- 20 Gram Extra virgin olive oil
- 30 Gram Fresh lemon juice
- 5 Gram Mustard Dion
- 10 Gram Honey
Instructions
1. Wash the spinach and let it dry for 10-15 min.
2. On low medium heat toast the walnuts for 7-8 min. During toasting sprinkle with salt. Let the walnuts to cool.
3. Mix in a small bowl cold pressed sunflower oil or extra virgin olive oil with juice from 1/2 lemon, salt, 1 tsp mustard and 2 tsp of honey.
4. Put all ingridients in a large bowl. spinach, prosciutto (cut to bite size), sun dried tomatoes in oil (cur to smaler peases), Parmesan cut on thin peaces ( do it with potato piler), salted walnuts.
5. Pour the dressing and mix well
Bon appetit