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
Soy-Free, Carb-Conscious, <600 Calories
2 Servings, 380 Calories/Serving
Summer is near, which means juicy stone fruits are finally here. For this breezy salad, fresh organic plum is seared on the stovetop or grill to bring out its sweetness and peak-season flavor.
In your bag
- 1 organic plum or other stone fruit
- 2 ounces organic grape or cherry tomatoes
- 3 ounces sliced prosciutto
- 2 Atoria’s Family Bakery whole grain pita breads
- 5 ounces organic baby spinach or other leafy greens
- Sunbasket red pepper vinaigrette (extra virgin olive oil - roasted red peppers - red wine vinegar - Dijon mustard - kosher salt)
- 3 tablespoons crumbled goat cheese
Calories 380, Total Fat 21g (27% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 1030mg (45% DV), Total Carb. 31g (11% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 21g
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.
Wash produce before use
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.
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.
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.
Assemble the salad
In a large bowl, toss together the spinach, prosciutto, and red pepper vinaigrette; season to taste with salt and pepper.
Transfer the salad to individual bowls. Top with the plum slices, tomatoes, goat cheese, and pita and serve.
- Line a plate with paper towels.
- Time the cooking.
- Assemble the salad.
- Top the salad with the plum, tomatoes, cheese, and pita.