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

Grilling Time: about 2 minutes

Preparation Time:

Serves: 4

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Ingredients

  • 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

Salad:

  • 4 slices prosciutto
  • 7 cups (1.75 L) torn Ontario Spinach leaves
  • 2 cups (500 mL) sliced Ontario Strawberries
  • 1/3 cup (75 mL) thinly sliced red onion
  • 1/2 cup (125 mL) shaved Ontario Asiago cheese 
  • 1/3 cup (75 mL) toasted walnut halves, coarsely chopped
     

Instructions

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 grill marked 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

1 Serving:    

  •     PROTEIN: 12  grams
  •     FAT: 24 grams
  •     CARBOHYDRATES: 14 grams
  •     CALORIES: 310     
  •     HIGH SOURCE OF FIBRE