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."
My Private Note
Units: US | Metric
- 5 tablespoons extra virgin olive oil
- 1/2 cup shallot, finely chopped, about 3 medium shallots
- salt, to taste
- 1/4 cup white wine vinegar
- 1 teaspoon sugar
- black pepper, to taste
- 5 -6 ounces Baby Spinach, 4-5 cups
- 1 cup pineapple, diced, 1/2 inch
- 2 ounces prosciutto, thinly sliced, cut into strips 1/2 - 1/4 inch wide and 2 inches long
- 1Heat 1 tablespoons oil in a nonreactive small saute pan or skillet over medium heat.
- 2Add the shallots and reduce the heat to medium-low.
- 3Add salt and cook 4-5 minutes, until the shallots soften.
- 4Remove the pan from the heat and add the vinegar, then return to the heat and add the sugar and then the pepper.
- 5Whisk in the rest of the oil; taste and adjust seasoning as needed; remove the pan from the heat and keep warm; set aside.
- 6Divide the spinach among the plates.
- 7Divide the pineapple and prosciutto strips evenly among the plates, placing them on top of the spinach.
- 8Spoon the warm dressing over each salad and serve immediately.
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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