I originally made this Spinach, Fennel, and Prosciutto Salad for a holiday meal but I love the combination of flavors and now do it all year long; simply use strawberries or raspberries instead of the pomegranate arils.
I don’t publish many salads on my blog but right now, like many of you I’m sure, I’m over the sweetfest that are the holidays. When it was time to select the type of dish I wanted to make for Progressive Eats Mediterranean Feast, I decided this gorgeous salad with prosciutto and pomegranate arils fit the bill perfectly.
Maybe my sub-conscious is still ready to party? Because it is so pretty with the combination of red and green but don’t limit it to one sesaon. I can’t say I’m well versed in the foods of the Mediterranean but if combining spinach, pomegranate, fennel and prosciutto in a salad does the trick, I need to do this more often.
It truly is an amazing combination of color, flavors and textures and really hit the spot for lunch although I could see it working just as well for dinner with some bread and wine served alongside.
I love the crunchy arils that are always available at the end of the year, just in time for the holiday season, but try strawberries or raspberries during the warm weather months; it’s too good to ignore for half a year!
Look for more salads in the coming months. I’m enjoying more time to exercise and watching the foods I eat more carefully as I’m finally able to focus on ME a bit now that my move is done, my house is in relative order and well, the yard work is non existent for the time being.
But for today, it’s all about a Mediterranean Feast. My blogging pals and I have put together such a delicious meal; it’s hard to not wish we could fly from city to city instead of blog to blog and really share this menu ‘in real life.’
I hope you’ll take some time to peruse each blog and add something unique yet scrumptious to your own repertoire. And try this salad. It’s lovely and light and so good I think I need to go have another for dinner. Like right now.
Welcome to Progressive Eats, our virtual version of a progressive dinner party. This month’s theme is Mediterranean Food and is hosted by Megan Myers who blogs at Stetted. Try something new for the New Year; a mix of appetizers, salads, main dish and desserts all featuring recipes with a Mediterranean look and feel.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Join Us for a Mediterranean Feast
- Spinach, Fennel, and Prosciutto Salad from Creative Culinary (You’re Here!)
- Spiced Chickpeas with Feta and Preserved Lemon from Healthy Delicious
- Greek Roasted Lemon Cauliflower and Potatoes with Feta Cheese from Jeanette’s Healthy Living
- Ricotta and Herb Stuffed Eggplant from Lana’s Cooking
- Vassilopitta (New Year Wish Cake) from girlichef
- Orange Chocolate Olive Oil Marble Cake from Life’s A Feast
PIN ‘Spinach, Prosciutto, Fennel, and Pomegranate Salad’
- 2 cups very thinly sliced fennel bulb
- 7 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon coarse kosher salt
- 1 Tbsp balsamic vinegar
- 2 Tbsp honey
- 1 Tbsp lemon juice
- Salt and Pepper to taste
- 6 cups baby spinach, about 4 ounces
- 1 cup thinly sliced green onions
- 1/4 cup thinly sliced mint leaves
- 2 3- ounce packages thinly sliced prosciutto, torn into strips
- 1/2 cup pomegranate seeds
- Toss fennel and 1 Tbsp olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.
- Combine the remainder of the olive oil with balsamic vinegar, honey and lemon juice and shake vigorously; season to taste with salt and pepper.
- Toss together the greens, green onions and mint and divide among plates.
- Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.
- Drizzle outside edge of salad with dressing to serve.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g