Spinach Salad with Prosciutto, Pecans and Dried Cherries

Spinach Salad with Prosciutto, Pecans and Dried Cherries

Spinach and dried cherries lend this salad a healthy dose of antioxidants, while extra-virgin olive oil and pecans provide a wealth of heart-healthy fats.

1/3 cup (80 mL) freshly squeezed orange juice
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) balsamic vinegar
Salt and pepper to taste
6 oz (170 g) baby spinach, stemmed
5 oz (150 g) prosciutto, sliced into strips
1 cup (250 mL) pecans, chopped
1 cup (250 mL) dried cherries

In small bowl, combine orange juice, oil, balsamic vinegar, salt, and pepper; set aside.

In large bowl, toss together spinach, prosciutto, pecans, and cherries. Divide salad among serving plates and drizzle with orange vinaigrette.

Serves 4.

Each serving contains: 461 calories; 15 g protein; 30 g total fat (4 g sat. fat, 0 g trans fat);
36 g carbohydrates; 5 g fibre; 734 mg sodium

source: “The Joy of (not) Cooking“, alive #334, August 2010

You might also like

Wakame and Spring Vegetable Coleslaw

Layered Indian Summer Salad

Chipotle Sweet Potato Salad