Roasted Tomato, Avocado & Spinach Salad
Recipe: #34251
February 06, 2020
Categories: Avocado, Tomato, Spinach, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, more
"From our weekday newspaper The West Australian. Times are estimated. NOTE the full title of the recipe is Roasted Tomato, Avocado and Spinach Salad With Crispy Prosciutto."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (183.8 g)
- Calories 218.6
- Total Fat - 20.1 g
- Saturated Fat - 2.3 g
- Cholesterol - 0 mg
- Sodium - 291 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 5.2 g
- Sugars - 3.5 g
- Protein - 3.6 g
- Calcium - 57.5 mg
- Iron - 1.7 mg
- Vitamin C - 23.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place tomatoes on an oven tray lined with baking paper and place the prosciutto on a separate oven tray lined with baking paper.
Step 2
Cook tomatoes in a hot oven (200C) for 15 minutes and then add prosciutto to the oven and cook tomatoes and prosciutto for about 10 minutes, or until tomatoes are soft and prosciutto is crisp and then remove and let cool on trays.
Step 3
Meanwhile, to make dressing, whisk all ingredients in a jug until combined.
Step 4
Place spinach, avocado, pine nuts, tomatoes and prosciutto on a serving plate and toss gently to combine and drizzle with dressing.
Tips
No special items needed.
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