Tuesday, January 4, 2011

Wilted Spinach Salad with Prosciutto and Almonds

a little less than a pound of baby spinach
2 garlic cloves, minced
olive oil
3 sliced prosciutto, diced
sliced almonds

cook proscuitto until crispy, remove from pan
add olive oil and garlic
add spinach in batches, stirring to lightly wilt and make more room for more spinach
drizzle with balsamic and sea salt/fresh ground pepper to taste
serve sprinkled with prosciutto and almonds

A big hit with kids and adults in our house.

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