Spinach: Warm Spinach & Basil Salad


  • 6 cups spinach
  • 2 cups fresh basil
  • 1/2 cup olive oil
  • 3 cloves minced garlic
  • 1/2 cup pine nuts
  • 3/4 cup diced prosciutto or ham
  • 3/4 cup shredded
  • Parmesan cheese


Wash, rinse and drain 6 cups of spinach and 2 cups of fresh basil leaves. Remove any stems and tear larger leaves in half. Toss the prepared spinach and basil in a bowl and set it aside. In a skillet, combine the olive oil, garlic and pine nuts. Stirring constantly, sauté these ingredients over a medium heat for a few minutes and then add diced prosciutto or thinly sliced, cooked ham. Continue to sauté until pine nuts are a nice toasty brown and the prosciutto is heated through. Pour this hot mixture over the salad greens and toss. Top with shredded Parmesan cheese before serving.

Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.

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