Spinach Basil Salad
Prep time
Total time
Light, fresh, and so full of flavor, this salad stands on it's own or is a lovely bed for grilled salmon or chicken.
Recipe type: Entree
Serves: 6 servings
  • 2 bunches baby spinach, washed and stemmed (5-6 cups)
  • 1 big bunch basil leaves, washed and stemmed (2 cups)
  • ½ cup olive oil
  • 4 oz. prosciutto, diced small
  • ½ cup pine nuts, toasted
  • 3 cloves garlic, mashed and chopped
  • ½ cup freshly grated parmesan
  • 4 Tbsp. balsamic vinegar
  • garnish with croutons and cherry tomatoes
  1. Sauté the garlic and prosciutto in the olive oil until prosciutto is crispy and garlic is soft.
  2. Pour the oil in a jar with the balsamic and shake to mix.
  3. Season to taste.
  4. Gently toss the leaves together in a bowl, pour the warm dressing over and toss again.
  5. Sprinkle with pine nuts and grated cheese.
  6. Garnish with croutons and tiny cherry tomatoes.
  7. Add grilled or poached chicken or salmon, if desired, and serve.
Recipe by Cheery Kitchen at https://cheerykitchen.com/spinach-basil-salad/