From, "True Grits, Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 6 cups spinach leaves
  • 2 cups fresh basil
  • 1/2 cup olive oil
  • 2 cloves of garlic, minced
  • 1/2 cup pine nuts
  • 4 ounces prosciutto, chopped
  • Salt and pepper to taste
  • 3/4 cup grated Parmesan cheese


Combine the spinach and basil in a large salad bowl.

Heat the olive oil in a skillet over medium heat.  Add the garlic and pine nuts; mix well.

Saute until the pine nuts are brown.  Add the prosciutto; mix well.

Cook just until heated through, stirring constantly.  Pour over the spinach mixture, tossing to coat.  Season with the salt and pepper; sprinkle with the Parmesan cheese.


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