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    You are in: Home / Recipes / Spinach Salad With Pineapple, Prosciutto and Shallot Dressing Recipe
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    Spinach Salad With Pineapple, Prosciutto and Shallot Dressing

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Oolala's Note:

    I can't wait to try this from the Sun-Sentinel, Feb. 28, 2008. The note above the recipe says that "This is a play on the original spinach salad; it can be served as a starter or offered alongside roasted chicken, pork or duck. The addition of pineapple adds sweetness and body. Baby arugula leaves would work well instead of spinach."

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    Units: US | Metric


    1. 1
      Heat 1 tablespoons oil in a nonreactive small saute pan or skillet over medium heat.
    2. 2
      Add the shallots and reduce the heat to medium-low.
    3. 3
      Add salt and cook 4-5 minutes, until the shallots soften.
    4. 4
      Remove the pan from the heat and add the vinegar, then return to the heat and add the sugar and then the pepper.
    5. 5
      Whisk in the rest of the oil; taste and adjust seasoning as needed; remove the pan from the heat and keep warm; set aside.
    6. 6
      Divide the spinach among the plates.
    7. 7
      Divide the pineapple and prosciutto strips evenly among the plates, placing them on top of the spinach.
    8. 8
      Spoon the warm dressing over each salad and serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Spinach Salad With Pineapple, Prosciutto and Shallot Dressing

    Serving Size: 1 (77 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 129.6
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 20.7 mg
    Total Carbohydrate 7.0 g
    Dietary Fiber 0.8 g
    Sugars 3.1 g
    Protein 1.1 g

    The following items or measurements are not included:

    white wine vinegar


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