Ingredients Jump to Instructions ↓

  1. 2 cups baby spinach leaves

  2. 2 cups torn radicchio

  3. 1 can ( 15 ounces) white bean s, rinsed and drained

  4. 1/3 cup each diced red onion , snipped mint, slivered sundried tomatoes and flat leaf parsley

  5. 1/4 cup toasted pine nut s

  6. 6 thin slices prosciutto , cut into thin strips

  7. 1/3 cup olive oil

  8. 1 Tbsp lemon juice

  9. 1 Tbsp balsamic vinegar

  10. 1 Tbsp dried currant s

  11. 1 Tbsp drained caper s

  12. 1/2 tsp grated lemon peel

  13. 1 large clove garlic, pressed

  14. 1/2 tsp coarsely ground black pepper

  15. 1/2 tsp salt

  16. 12 ounces thin spaghetti garnish- shaved parmesan cheese

Instructions Jump to Ingredients ↑

  1. Place the spinach, radicchio, beans, onion, mint, dried tomato, parsley, pine nuts and prosciutto in a large mixing bowl. Place the olive oil, lemon juice, balsamic vinegar, currants, capers, peel, garlic, pepper and salt in a small saucepan. Gently heat till hot and well blended. Keep warm. Cook the spaghetti al dente and drain well. Add to the bowl. Toss the salad with the warm dressing to coat. Serve immediately with the shaved parmesan.


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