Spinach, Strawberry, and Prosciutto Salad
2 cups baby spinach
1 cup, sliced strawberries
2 slices, torn into pieces prosciutto
1/4 cup, diced mozzarella cheese
2 tablespoons, chopped pistachios
5-6 leaves, torn basil leaves
2 tablespoons balsamic glaze
Wash the baby spinach and strawberries. Slice the strawberries, tear the prosciutto into bite-sized pieces, dice the mozzarella cheese, chop the pistachios, and tear the basil leaves.
In a large bowl, combine the baby spinach, sliced strawberries, torn prosciutto, diced mozzarella cheese, chopped pistachios, and torn basil leaves. Toss gently to mix all ingredients evenly.
Drizzle the assembled salad with balsamic glaze, ensuring each part of the salad gets a touch of the glaze for a sweet and tangy finish.
Garnish the salad with a few extra torn basil leaves and a sprinkle of chopped pistachios. Serve the Spinach, Strawberry, and Prosciutto Salad fresh and enjoy the burst of flavors with each bite.
For a vegetarian option, you can replace the prosciutto with grilled halloumi cheese or marinated tofu for a different flavor profile.
*If you need a more detailed description for any of the preparation steps, simply click on its name. This feature is available only for registered users.
268
22g
18g
12g
If you want, you can edit this recipe or create a new variant.