nutritional information

Per Serving:

  • Calories: 237
  • Protein: 5 g
  • Total Fat: 22 g
  • Saturated Fat: 6 g
  • Carbohydrates: 5 g
  • Cholesterol: 15 mg
  • Sodium: 210 mg
  • Fiber: 2 g

Warm Spinach Salad with Parmesan Toasts

6 Servings

30 minutes or fewer

The Parmesan toasts can be made a day ahead. Store airtight at room temperature. Re-warm in 350°F oven 3 minutes.
Parmesan Toasts
  • ½ French-bread baguette, sliced diagonally into (12) ½-inch slices
  • 2 Tbs. butter
  • 3 Tbs. olive oil
  • 2 cloves garlic, crushed
  • ⅓ cup grated Parmesan
  • 12 oz. fresh baby spinach
  • 1 small head radicchio, thinly sliced
  • ⅓ cup olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup dry red wine
  • 1 shallot, minced
  • ½ cup pine nuts, toasted
  1. Make toasts: Preheat oven to 350°F. In small saucepan, melt butter with oil and garlic over medium heat. Remove from heat. Brush butter mixture over both sides of bread slices.
  2. Arrange bread in single layer on baking sheets. Sprinkle cheese over bread. Sprinkle with salt and pepper to taste. Bake until bread is crisp, about 13 minutes.
  3. Meanwhile, in large bowl, combine spinach and radicchio.
  4. In medium saucepan, bring oil, vinegar, wine and shallot to a simmer over medium heat. Season to taste with salt and pepper. Immediately pour dressing over salad. Let stand 5 minutes, then toss to coat.
  5. Divide salad among plates. Sprinkle with nuts and serve with warm toasts.
September 2001

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