Kaiteki Fresh

Prosciutto, Mushroom and Baby Spinach Salad

Prosciutto, Mushroom and Baby Spinach Salad

(Serves 4)


  • 1 bag ecoLEAF spinach, trimmed and rinsed
  • 200g mushrooms
  • 6 slices prosciutto
  • 1 boiled egg, sliced

Japanese Mayo Dressing

  • 5 tbs Japanese Mayonnaise (Kewpie)
  • 1 tbs rice vinegar
  • 2 tsp soy sauce
  • 1-2 tsp sugar
  • ½ tsp salt
  • 2 tbs ground sesame seeds
  • 2 tsp sesame oil


Whisk all of the dressing ingredients together and set aside.

Sauté mushrooms and prosciutto over a medium heat until golden brown (3-5 mins). Sit the mushrooms and prosciutto mix atop a bed of fresh ecoLEAF baby Spinach. Add the boiled, sliced egg and drizzle ½ cup of the Japanese mayo dressing over the salad.

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