Spinach Salad with Orange Vinaigrette

Name: Spinach Salad with Orange Vinaigrette
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Cuisine: italian
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

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Light Summer Nights

Spinach Salad with Orange Vinaigrette

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Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

343

Total Fat

29

Saturated Fat

4

Carbohydrates

18

Dietary Fiber

3

Sugar

14

Protein

6

Cholesterol

11

Sodium

447

Total: 30 min
Prep: 20 min
Cook: 10 min

Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

343

Total Fat

29

Saturated Fat

4

Carbohydrates

18

Dietary Fiber

3

Sugar

14

Protein

6

Cholesterol

11

Sodium

447

Total: 30 min
Prep: 20 min
Cook: 10 min

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.