Spinach Salad with Prosciutto, Pecans and Dried Cherries - alive magazine
Spinach and dried cherries lend this salad a healthy dose of antioxidants, while extra-virgin olive oil and pecans provide a wealth of heart-healthy fats. 1/3…
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 1/3 cup (80 mL) freshly squeezed orange juice
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) balsamic vinegar
- Salt
- pepper
- 6 oz (170 g) baby spinach, stemmed
- 5 oz (150 g) prosciutto, sliced into strips
- 1 cup (250 mL) pecans, chopped
- 1 cup (250 mL) dried cherries
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