Spinach-Basil Salad Recipe - Cooking Index
Spinach-Basil Salad Recipe - Cooking Index
| 2 cups | 474ml | Fresh baby spinach |
| 1 cup | 237ml | Fresh basil |
| 1 tablespoon | 15ml | Extra-virgin olive oil - (to 2) |
| 2 tablespoons | 30ml | Chopped Parma prosciutto |
| 1 tablespoon | 15ml | Pine nuts |
| 1/8 cup | 18g / 0.6oz | Imported goat cheese |
Wash and stem the spinach and basil. Pat dry. Toss together in a bowl.
In a small saute pan, heat the extra virgin olive oil. Add the prosciutto and pine nuts and cook for 30 seconds. Drizzle over the salad.
Broil or torch the goat cheese until the cheese softens and begins to brown, about 2 minutes. Slide it on top of the salad.
This recipe yields 1 servings.
Each serving: 417 calories; 14 grams protein; 5 grams carbohydrates; 4 grams fiber; 40 grams fat; 9 grams saturated fat; 26 mg. cholesterol; 426 mg. sodium.
Source:
The Los Angeles Times, 02-04-2004
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