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updated: 6/7/2013 10:58 AM

Proscuitto a tasty update to spinach salad

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By Stephanie Witt Sedgwick
The Washington Post

This isn't Mom's bacon-dressed spinach salad.

The bacon has been replaced with a leaner, lighter and sweeter cured-pork product: prosciutto from Parma, Italy.

Toasted walnuts add crunch, and the combination picks up zing from a vinegary mix of sauteed onions and apples softened by a little maple syrup. I prefer just a hint of maple, but if you'd like a stronger maple taste, increase the amount of maple syrup you use.

Take note: The dressing can be made up to a day in advance. Bring it to room temperature before using. You might need to mix in a tablespoon of oil or water, your choice, to loosen it up.

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