Spinach salad with crisp prosciutto, seared plum, and toasted pita

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spinach salad with crisp prosciutto, seared plum, and toasted pita

Spinach salad with crisp prosciutto, seared plum, and toasted pita

Soy-Free, Mediterranean, Lean & Clean, <600 Calories

2 Servings, 490 Calories/Serving

20 Minutes

Summer is here, which means juicy stone fruits are in season. For this breezy salad, fresh organic plum is seared on the stovetop or grill to bring out its sweetness and peak-season flavor. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic plum or other stone fruit
  • ¼ pound organic grape or cherry tomatoes
  • 3 ounces sliced prosciutto
  • 2 whole wheat pita breads
  • 5 ounces organic baby spinach or other leafy greens
  • Sunbasket balsamic vinaigrette (shallot-garlic confit - extra virgin olive oil - balsamic vinegar - maple syrup - Dijon mustard - black pepper - kosher salt - dried thyme)
  • 3 tablespoons crumbled goat cheese
Grill It

Prepare a medium-hot fire in a grill. Place the plum halves, cut sides down, on the grill directly over the heat and cook without turning until starting to brown, 1 to 2 minutes. 

Nutrition per serving

Calories 490, Total Fat 28g (36% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 770mg (33% DV), Total Carb. 47g (17% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 3g Added Sugars, 6% DV), Protein 16g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Sear the plum

  • Cut the plum in half and remove the pit. 

In a dry large frying pan over high heat, add the plum, cut sides down, and cook, undisturbed, until lightly browned, 1 to 2 minutes. Transfer the plum to a cutting board and let cool slightly, then cut into ½-inch-thick slices. Wipe out the pan. While the plum is cooling, prepare the tomatoes and prosciutto.

2

Prep the tomatoes and prosciutto; cook the prosciutto

  • Cut the tomatoes in half; set aside for finishing the salad.
  • Coarsely chop the prosciutto. 

In the same pan used for the plum, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the prosciutto and cook, stirring occasionally, until lightly browned and crisp, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Wipe out the pan if desired.

3

Toast the pita

In the same pan used for the prosciutto, add the pita breads and warm over medium heat, turning once, until lightly toasted, about 30 seconds per side. Transfer the pita to a cutting board and let cool slightly, then cut each into wedges.

4

Assemble the salad

In a large bowl, toss together the spinach, prosciutto, and balsamic vinaigrette; season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls and top with the plum slices, tomatoes, and pita. Crumble over the goat cheese and serve.

Kids Can!
  • Line a plate with paper towels.
  • Time the cooking.
  • Assemble the salad.
  • Top the salad with the plum, tomatoes, pita, and cheese.