Spinach-Blackberry Salad with Manchego and Prosciutto

Blackberries, prosciutto, and Manchego may sound like an unusual combination, but here they blend in three-part harmony. Prep and Cook Time: 20 minutes. Notes: You can substitute strawberries or raspberries for the blackberries if desired.

Yield: Makes 4 to 6 servings

Ingredients

• 2  ounces  thinly sliced prosciutto
• 1  tablespoon  balsamic vinegar
• 5  teaspoons  extra-virgin olive oil
• 1  teaspoon  coarse-grain mustard
• Salt and freshly ground pepper
• 6  ounces  (2 qt.) baby spinach leaves
• 2  cups  fresh blackberries (see notes)
• 2  ounces  Manchego cheese

Preparation

1. Cut prosciutto crosswise into 1/2-inch strips. In a 6- to 8-inch pan over high heat, stir prosciutto until crisp and well browned, about 5 minutes. Drain on paper towels.

2. In a large bowl, whisk together the vinegar, oil, and mustard. Season with salt and pepper to taste. Add spinach and blackberries and mix gently to coat.

3. Using a vegetable peeler or cheese slicer, shave thin slices of the cheese over salad. Add prosciutto. Mix gently.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

137 (61% from fat)

Protein:

6g

Fat:

9.2g (sat 3.7)

Carbohydrate:

10g

Fiber:

3.8g

Sodium:

283mg

Cholesterol:

20mg