Warm spinach salad with parmesan toasts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Fresh baby spinach; (6-ounce) |
| 1 | small | Head radicchio; thinly sliced |
| ⅓ | cup | Extra-virgin olive oil |
| ¼ | cup | Balsamic vinegar |
| ¼ | cup | Dry red wine |
| 1 | Shallot; minced | |
| ½ | cup | Pine nuts; toasted |
| Parmesan Toasts | ||
Directions
Combine spinach and radicchio in large bowl. Bring oil, vinegar, wine and shallot to simmer in large saucepan. Season with salt and pepper.
Immediately pour dressing over salad. Cover with foil and let stand 5 minutes. Toss salad to coat. Divide among plates. Sprinkle with nuts and serve with warm toasts.
Makes 6 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 1092 Calories (kcal); 107g Total Fat; (87% calories from fat); 17g Protein; 18g Carbohydrate; 0mg Cholesterol; 51mg Sodium Food Exchanges: ½ Grain(Starch); 2 Lean Meat; ½ Vegetable; ½ Fruit; 19½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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