SERVES: 4
PREP TIME: 10 min
COOK TIME: 30 min
READY TIME: 40 min
CALORIES: 81 (per serving)
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INGREDIENTS
- 12 slices prosciutto
- 6 Roma tomatoes, halved
- Oive oil
- Cracked black pepper
- 200 g (61/2 oz) baby spinach leaves
- 200 g (61/2 oz) fresh asparagus, blanched
- 1/2 cup parmesan cheese shavings
DRESSING
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup basil leaves, shredded
- 2 teaspoons brown sugar
INSTRUCTIONS
1 Place prosciutto and tomatoes, cut side up, on a baking dish, and sprinkle with olive oil and pepper.
2 Bake at 180°C (350°F) for 25 minutes or until prosciutto is crisp and tomatoes are soft.
3 Arrange spinach and asparagus on serving plates. Top with tomatoes, prosciutto and parmesan.
4 To make dressing, combine olive oil, lemon juice, basil and sugar, and pour over salad.
NUTRITION FACTS
Calories: 81 Kcal
Fat: 5.2 g
Protein: 4.9 g
Carbs: 4.2 g
Cholesterol: 13 mg
Iron: 1.2 mg
Sodium: 237 mg