Recipes Ingredients Meat & Poultry Pork Recipes Spinach Salad with Sardines and Crispy Prosciutto 4.8 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Servings: 4 Sardines go sophisticated, and add enough heft to call this bright and balanced salad a full meal. Lightly baked strips of prosciutto play beautifully off of tart lemon zest and sweet golden raisins. Ingredients 1 lemon, zested, plus 3 tablespoons juice ¼ cup extra-virgin olive oil Coarse salt and freshly ground black pepper ¼ cup golden raisins 2 ounces thinly sliced prosciutto, torn into 3-inch pieces 8 cups baby spinach (6 oz) 1 can (4.25 ounces) sardines, packed in olive oil, drained 2 tablespoons freshly minced chives Directions Whisk lemon juice and 3 tablespoons oil in a small bowl. Season with salt and pepper and stir in raisins. Heat oven to 400 degrees. On a rimmed baking sheet, arrange prosciutto in a single layer and brush with remaining tablespoon oil. Bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes. Arrange spinach on a platter and top with sardines, prosciutto, lemon zest, and chives. Drizzle with dressing and adjust seasoning as necessary. Cook's Notes Wilt PatrolTo keep greens fresh, cover with a damp kitchen towel before storing. Rate it Print