Spinach Salad with Warm Parmigiano Reggiano Dressing

Spinach Salad with Warm Parmigiano Reggiano Dressing

Serves 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 ground black pepper.

  • 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 cheese
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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 the heat and stir in vinegar and then cheese. Pour the warm dressing over the salad, toss well and serve.

Nutritional Info: 
Per Serving:110 calories (80 from fat), 9g total fat, 2g saturated fat, 5mg cholesterol, 210mg sodium, 5g carbohydrate (2g dietary fiber, 1g sugar), 4g 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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