Proscuitto a tasty update to spinach salad
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.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close