Baby Spinach Salad
Recipe Courtesy of Melissa Petitto, Author of 30-minute Paleo Meals
This simple salad is a colorful and versatile choice for a casual dinner at home or an elegant party.
Preparation Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes | Serves 4
- 5 Roma tomatoes, top removed and quartered
- 1lb (450g) asparagus, woody ends trimmed off
- 4oz (120g) prosciutto, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 7 cups (225g/8oz) baby spinach
For the dressing
- 4 tablespoons thinly sliced basil leaves
- 3 tablespoons balsamic vinegar
- 1 tablespoon raw honey
- ¼ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil
1. Preheat the oven to 400ºF. Line 3 baking sheets with aluminum foil.
2. On one baking sheets, arrange the tomatoes cut side up. On another baking sheet, arrange the asparagus in a single layer. On the last baking sheet, arrange the prosciutto in a single layer. Drizzle the tomatoes and asparagus with olive oil and season with salt and pepper.
3. Transfer the baking sheets to the oven. Bake the prosciutto for 10 minutes, or until crispy; the asparagus for 12–15 minutes, or until just tender, and the tomatoes for 20 minutes.
4. In the meantime, make the dressing. In a small bowl, combine the balsamic, honey, basil, sea salt, and pepper and whisk to combine. Slowly drizzle in the olive oil and whisk continuously until emulsified. Set aside.
5. To finish the salad, arrange the spinach on a platter and top with the roasted tomatoes and asparagus. Crumble the prosciutto over each salad and drizzle over the basil dressing.
Cal 310 | Cal From Fat 200 | Total Fat 22g | Sat Fat 3.5g | Sodium 1200mg | Fiber 6g | Pro 13g
About the Author
Melissa Petitto is a registered dietician and personal chef with an A-list clientele. She custom designs menus for her clients, as well as prepares meals for them with the freshest ingredients, all in their own homes. Several of these clients adhere to the Paleo diet and lifestyle. Petitto has received the top honor of Apprentice Cuisinier at Johnson & Wales University and has worked in the test kitchen at Cooking Light magazine. Other books include An Apple A Day and 30-Minute Paleo (Race Point Publishers).
Want more salad ideas? Watch our video Cooking With Kids: Small Tree (Broccoli) Salad
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