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Spinach salad




Source of Recipe


Submitted by Dianne Sell, Glenhuntly, Vic.


List of Ingredients




2 egg tomatoes, thinly sliced
½ small red onion, finely sliced
2 cloves garlic, crushed
1 avocado, coarsely chopped
2 hard-boiled eggs, thinly sliced
1 x 100g packet baby spinach leaves
8 thin slices prosciutto
1 1/3 cups unsalted cashew nuts, toasted

Vinaigrette
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
¼ cup olive oil
½ teaspoon sugar



Recipe



1. Combine tomatoes, onion, garlic, avocado and eggs in a large salad bowl.

2. Vinaigrette. Combine all ingredients in a screw-top jar; shake well.

3. Pour vinaigrette over tomato mixture. Cover; refrigerate for 1 hour.

4. Meanwhile, cook prosciutto in a large heated pan until browned all over and crisp; cool. Break into small pieces. Add prosciutto to salad with spinach and cashews; toss gently to combine.

Serves 6