Place beans in a large saucepan and add cold water to cover. Bring to a boil, then lower the heat and cook for 30 minutes. Add 1 ts of the salt and continue simmering for 30 - 40 minutes more, or until tender. Drain and let cool.
Preheat oven to 350. Wrap the bread in foil and place in the oven for 10 minutes to warm through.
Meanwhile, place the oil, vinegar, garlic, mustard, and remaining seasoning in a screw top jar and shake until the dressing is thoroughly combined. Divid the spinach leaves among 4 serving plates. Top with the proscuitto and the beans. Arrange the sun-dried tomatoes on top and drizzle the dressing over each. Sprinkle with the parsley and serve with the warm bread.
Note: In season, arugula leaves can replace the spinach
Linda's note: For a picnic, pack elements seperately and assemble at the site, just before serving. Serve bread a room temp, with softened butter to spread as desired, or flavored olive oil for dipping.
Your Spinach, Prosciutto and Bean Salad is ready. Bon appetit!
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