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Photo Credit: Elizabeth Newman

Spinach Salad with Orange Vinaigrette

by Giada

Prep Time

15 minutes

Cook Time

10 minutes

Serves

6

Beginner

Photo Credit: Elizabeth Newman

Spinach Salad with Orange Vinaigrette

Name: Spinach Salad with Orange Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
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

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This simple salad gets a pop of flavor from the balsamic-orange vinaigrette, and a ton of great crunch from crispy prosciutto. It's a great side salad for the holidays!

Spinach Salad with Orange Vinaigrette

Servings

6

Prep Time

15 minutes

Cook Time

10 minutes

Calories

343

Author:

Giada De Laurentiis

Image of Spinach Salad with Orange Vinaigrette

Ingredients

6 slices prosciutto
2 oranges (zested)
2 small oranges (juiced or 1 large orange, juiced)
2 tablespoons balsamic vinegar

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2 tablespoons honey

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1 clove garlic (peeled)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

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10 to 12 ounces pre-washed spinach

Balsamic Vinegar Modena I.G.P.

Regular Price: $28.50

Sale Price: $28.50
Regular Price

Unit Price: per

(8.4 oz)

Acacia Flowers Honey

Regular Price: $20.50

Sale Price: $20.50
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Unit Price: per

(14.10 fl oz)

Il Sole Extra Virgin Olive Oil

Regular Price: $38.40

Sale Price: $38.40
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Unit Price: per

(17 oz)

Instructions

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.