Green Salad With Parmesan Vinaigrette Recipe

Name: Green Salad With Parmesan Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups arugula or baby spinach; 2 oz Parmesan cheese; 4 thin slices prosciutto; Roasted cipollini onions; 1 pkg cipollini onions or small shallots, peeled; 1 tbsp extra virgin olive oil; 1/4 tsp. salt; Vinaigrette; 1/2 cup lightly flavoured EV olive oil (or 1/4 each olive oil and vegetable oil); 1/4 cup Parmesan cheese; 1tbsp white wine vinegar; 1tbsp lemon juice; pinch freshly ground pepper

Servings: persons

6 cups arugula or baby spinach
2 oz Parmesan cheese
4 thin slices prosciutto
Roasted cipollini onions
1 pkg cipollini onions or small shallots, peeled
1 tbsp extra virgin olive oil
1/4 tsp. salt
Vinaigrette
1/2 cup lightly flavoured EV olive oil (or 1/4 each olive oil and vegetable oil)
1/4 cup Parmesan cheese
1tbsp white wine vinegar
1tbsp lemon juice
pinch freshly ground pepper

1
Prosciutto Chips:
2
Arrange prosciutto on a rimmed baking sheet; bake in a 350 oven until crisp, about 10 minutes. If they don't crisp as they cool, put them back in for a few more minutes
3
Roasted cipollini onions:
4
In bowl, toss onions with oil and salt to coat; spread on rimmed baking sheet. Roast for 20 to 30 minutes at 425 until softened and golden
5
Vinaigrette
6
In blender, combine oil, Parmesan cheese, vinegar, lemon juice and pepper; whirl until thickened

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups arugula or baby spinach, 2 oz Parmesan cheese, 4 thin slices prosciutto, Roasted cipollini onions, and more.

Yes, Green Salad With Parmesan Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Salad With Parmesan Vinaigrette

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