Spinach, Prosciutto And Bean Salad

This Spinach, Prosciutto, and Bean Salad is a delightful balance of earthy, salty, and fresh flavors. Creamy white beans provide a hearty base, while crisp baby spinach adds a refreshing crunch. The salty richness of prosciutto slivers pairs perfectly with the tangy sweetness of sun-dried tomatoes. A simple vinaigrette made with olive oil, red wine vinegar, and Dijon mustard ties everything together, coating each leaf and bean without overwhelming the natural ingredients. It&# 226;ÂÂs an excellent choice for a light lunch, a picnic main, or a sophisticated side dish for summer dinners. Serve alongside warm crusty bread to soak up the delicious dressing.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Italian

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 97.5

Dietary: Gluten-free, Low-fat

Description

This Spinach, Prosciutto, and Bean Salad is a delightful balance of earthy, salty, and fresh flavors. Creamy white beans provide a hearty base, while crisp baby spinach adds a refreshing crunch. The salty richness of prosciutto slivers pairs perfectly with the tangy sweetness of sun-dried tomatoes. A simple vinaigrette made with olive oil, red wine vinegar, and Dijon mustard ties everything together, coating each leaf and bean without overwhelming the natural ingredients. It&# 226;ÂÂs an excellent choice for a light lunch, a picnic main, or a sophisticated side dish for summer dinners. Serve alongside warm crusty bread to soak up the delicious dressing.

Ingredients

1 1/4 cup White beans; soaked over-

Directions

1
Place the soaked white beans in a large saucepan and cover with cold water.
2
Bring the water to a boil, then reduce the heat to low and simmer for 30 minutes.
3
Add 1 teaspoon of salt and continue simmering for 30 to 40 minutes, or until the beans are tender.
4
Drain the beans and allow them to cool to room temperature.
5
Preheat the oven to 350ÃÂ°F (175ÃÂ°C).
6
Wrap the Italian bread loaf in foil and place it in the oven for 10 minutes to warm through.
7
In a screw-top jar, combine olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper.
8
Shake the jar vigorously until the dressing is thoroughly emulsified and combined.
9
Divide the fresh spinach leaves evenly among 4 serving plates.
10
Top each plate of spinach with the cooled white beans and prosciutto slivers.
11
Arrange the sliced sun-dried tomatoes over the beans and prosciutto.
12
Drizzle the prepared dressing evenly over each salad.
13
Sprinkle with chopped fresh parsley and serve immediately with the warm bread.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 97.5kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 21.0g8%
Dietary Fiber 0.3g2%
Sugars 0.0g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

In season, arugula leaves can be used as a peppery substitute for the spinach.

If using canned white beans, rinse and drain them thoroughly before adding to the salad to remove excess sodium and improve texture.

For a vegan version, omit the prosciutto or substitute with marinated tofu or tempeh strips.

Keywords: spinach, prosciutto, white beans, salad, italian, sun-dried tomatoes, vinaigrette, lunch, side dish, healthy, vegetarian, bean salad, fresh, light, dinner, picnic, summer, garlic, olive oil, dijon mustard

Read it online: https://www.chefs-mate.com/recipe/spinach-prosciutto-and-bean-salad/