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.

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

Soy-Free, Carb-Conscious

2 Servings, 380 Calories/Serving

20 Minutes

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. 

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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
  • 2 ounces organic grape or cherry tomatoes
  • 3 ounces sliced prosciutto
  • 2 Atoria‚Äôs 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

Nutrition per serving

Calories: 380, Protein: 21g (42% DV), Fiber: 6g (24% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 1.5g, Saturated Fat: 6g (30% DV), Cholesterol: 50mg (17% DV), Sodium: 1030mg (43% DV), Carbohydrates: 31g (10% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
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.

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 red pepper vinaigrette; season to taste with salt and pepper.

Serve

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

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