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Categories: Salads, Vegetarian

Warm spinach-basil salad

Warm spinach-basil salad
Los Angeles Times

Dear SOS: The Eclectic Cafe in North Hollywood makes a warm spinach-basil salad that is to die for! Could you possibly persuade them to share the recipe? Lisa Martin Encino Dear Lisa: This easy recipe with its sprightly combination of ... Read more

Total time: 15 minutes | Serves 1
  • 2 cups fresh baby spinach
  • 1 cup fresh basil
  • 1 to 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped Parma prosciutto
  • 1 tablespoon pine nuts
  • 1/8 cup imported goat cheese

Step 1Wash and stem the spinach and basil. Pat dry. Toss together in a bowl.

Step 2In 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.

Step 3Broil or torch the goat cheese until the cheese softens and begins to brown, about 2 minutes. Slide it on top of the salad.

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.
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