Strawberry Spinach Salad with Grilled Prosciutto

The flavours of Italian cuisine are the inspiration for this simple, flavour-packed salad. Serve as a first course salad or alongside grilled Ontario pork, lamb or beef.

Recipe Tags:

Grilling Time: about 2 minutes

Preparation Time:

Servings: 4

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  • 1/4 cup (50 mL) extra-virgin olive oil
  • 2 tbsp (25 mL) white balsamic vinegar
  • 2 tbsp (25 mL)  chopped fresh Ontario Basil
  • 1  clove Ontario Garlic, minced
  • 1 tsp (5 mL)  Dijon mustard
  • Salt and pepper


  • 4 slices Ontario Prosciutto
  • 7 cups (1.75 L) torn Ontario Spinach Leaves
  • 2 cups (500 mL) sliced Ontario Strawberries
  • 1/3 cup (75 mL) thinly sliced Ontario Red Onion
  • 1/2 cup (125 mL) shaved Ontario Asiago Cheese
  • 1/3 cup (75 mL)  toasted walnut halves, coarsely chopped


In small bowl, whisk together oil, vinegar, basil, garlic, mustard and 1/4 tsp (1 mL) each salt and pepper.

Salad: Place prosciutto on greased grill over medium-high heat; close lid and grill for 1 to 2 minutes per side or until prosciutto begins to crisp. Set aside to cool to room temperature. Break into pieces.

In salad bowl, combine spinach, strawberries and onion; toss with dressing. Season with salt and pepper. Sprinkle with prosciutto, Asiago cheese and walnuts.

Tip: A vegetable peeler works great for shaving the cheese.

Variation: Substitute strawberries with 1-1/2 cups (375 mL) fresh Ontario raspberries and replace walnuts with toasted pine nuts.

Nutritional information

Nutritional Information:

1 Serving                  

  • PROTEIN: 12 grams
  • FAT: 24 grams
  • CARBOHYDRATE: 14 grams
  • CALORIES: 310
  • FIBRE:4 grams    
  • SODIUM: 680 mg