Ingredients for Spinach Salad With Orange Vinaigrette
- 4 ounces prosciutto
- zest of 1 orange
- juice of 1 orange
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup extra virgin olive oil
- 5 ounces fresh spinach
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How to Make Spinach Salad With Orange Vinaigrette
- Preheat oven to 350°F (175°C).
- Arrange 4 ounces of prosciutto slices on a baking sheet. Bake for 8-10 minutes, or until crispy.
- Remove from oven and let cool completely. Crumble into small pieces and set aside.
- In a blender, combine the zest and juice of 1 orange, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Blend until smooth. With the blender running, slowly drizzle in 1/4 cup olive oil until emulsified.
- Transfer vinaigrette to a jar or container and refrigerate until ready to serve.
- In a large bowl, place 5 ounces of fresh spinach.
- Add desired amount of orange vinaigrette and toss gently to coat.
- Top with the crumbled prosciutto and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
50g
Fat
28g
Carbs
5g
