Recipes

Ingredients

• 6 cups (1.5 L) baby spinach
• 1 apple, cored and thinly sliced
• 1 pkg (125 g) San Daniele® Prosciutto, torn
• 1/4 cup (60 mL) dried cranberries
• 1/4 cup (60 mL) toasted chopped pecans
• Vinaigrette
• 1 tsp (5 mL) dried parsley
• 3 tbsp (45 mL) extra-virgin olive oil
• 2 tbsp (30 mL) maple syrup
• 2 tbsp (30 mL) apple cider vinegar
• 2 tsp (10 mL) Dijon mustard
• Pinch each salt and pepper
• 2 tsp (10 mL) chopped fresh chives

Directions

1. Vinaigrette: Whisk together olive oil, maple syrup, vinegar, mustard, salt and pepper. Stir in chives.
2. Toss together spinach, apple, prosciutto, cranberries, pecans, pumpkin seeds and vinaigrette.
3. Tips: Try walnuts and sunflower seeds instead of pecans and pumpkin seeds if desired. Add crumbled blue cheese if desired.