Prosciutto, Egg & Craisin Spinach Salad

Summers and salads just go so well together! This Prosciutto, Egg & Craisin Spinach Salad is the ideal combination of sweet, salty and savoury. The dressing is incredibly simple, and the flavours complement one another. Additionally, be sure to meal prep your hard-cooked eggs in advance using our Hard Cooked Eggs to Perfection recipe. Remember as well that they last in the fridge for seven days, so it’s ideal to prep on the weekend for the busy work week.

Nevertheless, if you are looking to up your summer salad game, check out this blog on How to Build the Best Summer Salads. As a result, by following the formula to create salads with different textures and pops of flavour you will have your family going back for seconds.

Prosciutto, Egg & Craisin Spinach Salad Recipe

• Serves: 4
• Prep Time:10-12 minutes

Ingredients:

• 6 cups fresh spinach
• 3 hard cooked eggs, diced
• 4 strips of prosciutto, diced after heating
• ¼ cup Craisins
• 1/2 cup cucumber, sliced
• 3 tbsp sunflower seeds, unsalted

Dressing

• 1/3 cup canola oil
• 3 Tbsp white wine vinegar
• Kosher salt and fresh ground pepper to taste

Prosciutto, Egg & Craisin Spinach Salad Directions:

1. Firstly, clean spinach leaves thoroughly in cold water. Use a salad spinner to remove excess water.
2. To hard boil eggs: In a pot filled with cold water, place 3 eggs and bring water to boil.  Boil for 10 minutes. Remove from heat, drain water and run cold water over eggs to cool.  Peel shells when eggs are cooled.
3. Warm a non-stick frying pan over medium heat and add strips of prosciutto.  Once crisp, remove prosciutto from the pan and place on paper towels to cool. Cut into strips for salad topping.
4. In a mason jar, combine dressing ingredients and shake to mix. Use a spoon to taste the mix to ensure the ratio is to your liking.
5. Then, in a large bowl combine salad and ingredients and drizzle dressing to lightly coat leaves.
6. Finally, toss your Prosciutto, Egg & Craisin Spinach Salad and enjoy! Drizzle with balsamic glaze for finishing touch!

Prosciutto, Egg & Craisin Spinach Salad

Yield: 4

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Beautiful combinatino of flavours in this Prosciutto, Egg & Craisin Spinach Salad. Enjoy with your family on outside this summer.

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Ingredients

• 6 cups fresh spinach
• 3 hard boiled eggs, diced
• 4 strips of prosciutto, diced after heating
• ¼ cup Craisins
• 3 tbsp sunflower seeds, unsalted
• 1/3 cup canola oil
• 3 Tbsp white wine vinegar
• Kosher salt and fresh ground pepper to taste

Instructions

1. Clean spinach leaves thoroughly in cold water. Use salad spinner to remove excess water.
2. To hard boil eggs: In a pot filled with cold water, place 3 eggs and bring water to boil. Boil for 10 minutes. Remove from heat, drain water and run cold water over eggs to cool. Peel when eggs are cooled.
3. Warm a non-stick frying pan over medium heat and add strips of prosciutto. Once crisp, remove prosciutto from the pan and place on paper towels to cool. Cut into strips for salad topping.
4. In a mason jar, combine dressing ingredients and shake to mix. Use a spoon to taste the mix to ensure the ratio is to your liking.
5. In a large bowl combine salad and ingredients and drizzle dressing to lightly coat leaves.
6. Toss your Prosciutto, Egg & Craisin Spinach Salad and enjoy!