Weekly Recipe - Strawberry spinach salad with grilled prosciutto

The flavours of Italian cuisine are the inspiration for this simple, flavour-packed salad. Serve as a first course salad or alongside grilled chicken, pork or beef.

Preparation Time: 20 minutes
Grilling Time: about 2 minutes
Serves: 4

Ingredients:
Dressing:
1/4 cup extra-virgin olive oil
2 tbsp white balsamic vinegar
2 tbsp chopped fresh basil
1 clove garlic, minced
1 tsp Dijon mustard
Salt and pepper

Salad:
4 slices prosciutto
7 cups torn spinach leaves
2 cups sliced strawberries
1/3 cup thinly sliced red onion
1/2 cup shaved Asiago cheese
1/3 cup toasted walnut halves, coarsely chopped

Preparation Instructions:
In small bowl, whisk together oil, vinegar, basil, garlic, mustard and 1/4 tsp each salt and pepper.

Salad: Place prosciutto on greased grill over medium-high heat; close lid and grill for 1 to 2 minutes per side or until grill marked, prosciutto begins to crisp. Set aside to cool to room temperature. Break into pieces.
In salad bowl, combine spinach, strawberries and onion; toss with dressing. Season with salt and pepper. Sprinkle with prosciutto, Asiago cheese and walnuts.
Tip: A vegetable peeler works great for shaving the cheese.
Variation: Substitute strawberries with 1-1/2 cups fresh raspberries and replace walnuts with toasted pine nuts.

Nutritional Information:
1 Serving
Protein: 12.0 grams
Fat: 24.0 grams
Carbohydrates: 14.0 grams
Calories: 310
High Source of Fibre