Friday, April 5, 2013

Spinach Salad with Warm Parmigiano Reggiano Dressing

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After eating pretty heavily most of my recent South Beach trip with some girlfriends, I was more than excited to indulge in some healthy and clean eating when I got home. Since salads fill me up and make me feel good about myself, I opted for a simple spinach salad with a warm dressing. Just in time for swimsuit season. Enjoy!

Printable Recipe

  • 5 oz. baby spinach (about 10 cups)
  • 8 oz. mushrooms, sliced
  • 1/2 small red onion, thinly sliced
  • 3 tbsp. extra-virgin olive oil
  • 4 cloves garlic, minced
  • 4 anchovy fillets, minced
  • 2 1/2 tbsp. red wine vinegar
  • 1/2 cup finely grated Parmigiano Reggiano
  • 1/4 tsp. fine sea salt
Place spinach, mushrooms and onion in a large bowl.
Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cook, stirring, 30 seconds.
Remove from heat and stir in vinegar and then Parmigiano Reggiano and salt.
Pour the warm dressing over the salad, toss well and serve.

Source: Adapted from Whole Foods

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