Spinach salad with dried tomatoes, parmesan, walnuts and prosciutto

Name: Spinach salad with dried tomatoes, parmesan, walnuts and prosciutto
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 200 Gram Spinach fresh; 30 Gram Parmesan cheese; 50 Gram prosciutto; 40 Gram Walnuts; 16 Milliliter Extra virgin olive oil; 30 Gram Fresh lemon juice; 5 Gram Mustard Dion; 10 Gram Honey

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Total: 28 min
Prep / cook: 20 / 8 min
Servings: 2
Ingredients: 8
Per serving: 275 kcal

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Spinach salad with dried tomatoes, parmesan, walnuts and prosciutto

Ingredients 8

Servings:

Fractions

Spinach fresh

200 Gram

46.0 5.7g 7.3g 0.0g

Parmesan cheese

30 Gram

119.4 9.9g 0.0g 8.7g

prosciutto

50 Gram

Corte Buona

110.5 13.0g 0.0g 6.5g

Walnuts

40 Gram

104.8 2.4g 2.2g 10.7g

Extra virgin olive oil

16 Milliliter

131.8 0.0g 0.0g 14.7g

Fresh lemon juice

30 Gram

3.6 0.1g 1.2g 0.0g

Mustard Dion

5 Gram

3.3 0.2g 0.4g 0.2g

Honey

10 Gram

30.4 0.0g 8.2g 0.0g

Steps 5

Introduction

Prep the Spinach Wash the spinach thoroughly. Let it air-dry for 10–15 minutes. Drying the leaves properly ensures the dressing coats them evenly rather than sliding off.
Toast the Walnuts Place the walnuts in a skillet over medium-low heat. Toast them for 7–8 minutes until fragrant. While toasting, sprinkle them generously with salt. Remove from heat and let them cool completely to reach maximum crunchiness.

40 Gram Walnuts
Create the Emulsion (Dressing) In a small bowl, whisk together the mustard and honey first until they form a smooth emulsion. Gradually add the oil, lemon juice, and salt. Whisk vigorously until the dressing is well-combined and glossy.

10 Gram Honey
Assemble the Salad In a large salad bowl, combine the dried spinach, prosciutto pieces, chopped sun-dried tomatoes, and the toasted salted walnuts. Add the Parmesan shavings on top.

50 Gram prosciutto 40 Gram Walnuts
Toss and Serve Pour the dressing over the salad and toss gently to ensure every leaf is lightly coated. Bon Appétit!

Igor Gjozinski Updated on 5/7/2026 Public

Classification

Category: Salad

Cuisine: Not specified

Difficulty: Medium

Servings: 2

Total Weight: 381g

Time Breakdown

20 min

8 min

Preparation

20m

Cooking

Total Time

28m

Nutrition

Per Serving Per 100g Total

275

Calories

15.7 g

Protein

9.6 g

Carbs

20.4 g

Fat

Sugar: 5 g

Fiber: 2.8 g

Saturated Fat: 5.8 g

Unsaturated Fat: 4.5 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 83.9 mg

Calcium: 118.6 mg

Iron: 3.3mg

Potassium: 608mg

Salt: 0g

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Spinach salad with dried tomatoes, parmesan, walnuts and prosciutto

Created on 3/2/2025

Total Time: 28m

Servings: 2

Difficulty: Medium

Category: Salad

Nutrition Facts (per serving)

Calories: 275

Protein: 15.7g

Carbs: 9.6g

Fat: 20.4g

Ingredients

200 Gram Spinach fresh
30 Gram Parmesan cheese
50 Gram prosciutto
40 Gram Walnuts
16 Milliliter Extra virgin olive oil
30 Gram Fresh lemon juice
5 Gram Mustard Dion
10 Gram Honey

Instructions

Spinach Salad with Prosciutto and Salted Walnuts A perfect balance of sweet, salty, and tangy flavors with a satisfying crunch. Ingredients The Base: Fresh baby spinach, prosciutto (cut into bite-sized pieces), sun-dried tomatoes in oil (chopped). The Crunch: Whole walnuts and sea salt. The Topping: Parmesan cheese (shaved into thin ribbons using a potato peeler). The Dressing: Cold-pressed sunflower oil (or extra virgin olive oil), juice from ½ lemon, 1 tsp mustard, 1 tsp honey, and salt. Preparation 1. Prep the Spinach Wash the spinach thoroughly. Let it air-dry for 10–15 minutes. Drying the leaves properly ensures the dressing coats them evenly rather than sliding off. 2. Toast the Walnuts Place the walnuts in a skillet over medium-low heat. Toast them for 7–8 minutes until fragrant. While toasting, sprinkle them generously with salt. Remove from heat and let them cool completely to reach maximum crunchiness. 3. Create the Emulsion (Dressing) In a small bowl, whisk together the mustard and honey first until they form a smooth emulsion. Gradually add the oil, lemon juice, and salt. Whisk vigorously until the dressing is well-combined and glossy. 4. Assemble the Salad In a large salad bowl, combine the dried spinach, prosciutto pieces, chopped sun-dried tomatoes, and the toasted salted walnuts. Add the Parmesan shavings on top. 5. Toss and Serve Pour the dressing over the salad and toss gently to ensure every leaf is lightly coated. Bon Appétit!