Recipe courtesy of Giada De Laurentiis
Spinach Salad with Orange Vinaigrette
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
None
Total:
30 min
Active:
20 min
Yield:
4 to 6 servings
Level:
None

Ingredients

  • 6 slices prosciutto
  • 2 oranges, zested
  • 2 small oranges, juiced or 1 large orange, juiced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 1 clove garlic, peeled
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 10 to 12 ounces pre-washed spinach

Directions

Preheat the oven to 350 degrees F.

Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.

In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.

To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

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