Wilted Spinach Salad With Balsamic-Honey Vinaigrette Recipe

Name: Wilted Spinach Salad With Balsamic-Honey Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby spinach leaves; 1/4 cup olive oil; 1/4 lb prosciutto, cut in strips; 1 garlic clove, minced; 1 portabella mushroom cap, sliced; 1/2 red onion, cut in rings; 3 tablespoons balsamic vinegar; 1 tablespoon honey; 3 ounces gorgonzola; salt; pepper

Servings: persons

1 lb baby spinach leaves
1/4 cup olive oil
1/4 lb prosciutto, cut in strips
1 garlic clove, minced
1 portabella mushroom cap, sliced
1/2 red onion, cut in rings
3 tablespoons balsamic vinegar
1 tablespoon honey
3 ounces gorgonzola
salt
pepper

1
Trim, wash and dry the spinach thoroughly and place in a salad bowl.
2
Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, then add the mushrooms and onions. Saute mushrooms and onions until they are slightly brown and tender, about 3 minutes.
3
Scrape the mixture on top of the spinach, return the pan to the stove.
4
Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
5
Pour the vinaigrette over the salad and top off with Gorgonzola. Season with salt and pepper, toss and serve.

220

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 11 ingredients. The key ingredients include: 1 lb baby spinach leaves, 1/4 cup olive oil, 1/4 lb prosciutto, cut in strips, 1 garlic clove, minced, and more.

Yes, Wilted Spinach Salad With Balsamic-Honey 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.

Wilted Spinach Salad With Balsamic-Honey Vinaigrette

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