Spinach Salad with Shrimp and Prosciutto

Adapted from Women’s Health Magazine (January/February 2011)

This protein-packed salad was a hit at our house. For the kids, I cooked up a little pasta and put it on top of the spinach so that it looked a bit more like a pasta dish and a bit less like a salad to them. A little sneaky, but effective nonetheless.

  • 2 oz. prosciutto
  • 1 tablespoon olive oil
  • 2 large shallots, thinly sliced
  • 8 oz. mushrooms, sliced
  • 1 pound shrimp, peeled and deveined
  • Kosher salt
  • Black pepper
  • 2 tablespoons pine nuts
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 6 oz. baby spinach
  • 4 eggs, hard boiled and sliced
  • Preheat oven to 350 degrees F.
  • Place prosciutto in a single layer on a baking sheet lined with parchment paper. Bake on the middle rack for 15 minutes. Prosciutto will be very crisp. Remove from oven and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the shallots and mushrooms to the pan and cook until slightly browned, about 5 minutes. Add the shrimp and sprinkle with salt and pepper. Add the pine nuts to the pan at this time, then cook until shrimp are pink, about 5 more minutes. Add the red wine vinegar and Dijon mustard and stir to combine. Remove from heat.
  • To assemble the salad, divide baby spinach evenly among plates. Top with the shrimp mixture, egg and crumbled prosciutto. Drizzle with a bit more dressing from the pan and serve.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

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