Monday, October 29, 2012

Baby spinach & prosciutto salad

Prosciutto, Melon, and Spinach Salad
Makes 2 large salads

  • 2 cups baby spinach
  • 1/3 pound prosciutto
  • 1 canteloupe
  • 1 avocado
  • 1/4 cup diced red onion
  • handful of raw, unsalted walnuts
1. Place a cup of spinach on each plate.
2. Top with diced prosciutto, cubes of balls of melon, slices of avocado, a sprinkling of red onion, and a few walnuts.
3. Add some freshly ground pepper, if you like.
4. Serve with a drizzle of 
Paleo Dijon Vinaigrette 
Makes about 1/2 cup

  • 4 Tbsp mustard (I chose dijon, but you could use honey mustard for something sweeter)
  • juice of half a lemon
  • 3 Tbsp olive oil
  • 2 tsp balsamic vinegar
  • salt and pepper
Dump all the ingredients in a small bowl. Whisk together until everything is emulsified. Store in an airtight container in the fridge.

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