Spinach Salad with Warm Parmigiano Reggiano Dressing
4

Serves 4 to 6

This super-flavorful salad makes an excellent first course. Have a pepper mill on the table so that each diner can top their portions with freshly grated black pepper to taste.

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    Ingredients: 
    • 5 ounces baby spinach (about 10 cups)
    • 8 ounces mushrooms, sliced
    • 1/2 small red onion, thinly sliced
    • 3 tablespoons extra-virgin olive oil
    • 4 cloves garlic, minced
    • 4 anchovy fillets, minced
    • 2 1/2 tablespoons red wine vinegar
    • 1/2 cup finely grated Parmigiano Reggiano
    • 1/4 teaspoon fine sea salt
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    Method: 

    Place spinach, mushrooms and onion in a large bowl. Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cook, stirring, 30 seconds. Remove from heat and stir in vinegar and then Parmigiano Reggiano and salt. Pour the warm dressing over the salad, toss well and serve.

    Nutritional Info: 
    Per Serving:170 calories (100 from fat), 11g total fat, 2.5g saturated fat, 30mg cholesterol, 1310mg sodium, 5g carbohydrate (2g dietary fiber, 1g sugar), 12g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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