Home » Recipes » Spinach Salad with Warm Parmigiano Reggiano Dressing
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, finely chopped
4 anchovy fillets, finely chopped
2 1/2 tablespoon red wine vinegar
1/2 cup finely grated Parmigiano Reggiano cheese
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 cookstirring, until broken apart and nearly dissolved, about 30 seconds. Remove from the heat and stir in vinegar and then cheese. Pour the warm dressing over the salad, toss well and serve.
Per Serving:110 calories (80 from fat), 9g total fat, 2g saturated fat, 5mg cholesterol, 210mg sodium, 5g carbohydrates, (2 g dietary fiber, 1g sugar), 4g protein.
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