Flavorful Spinach and Microgreen Salad Recipe

Flavorful Spinach and Microgreen Salad Recipe

  • Makes: 6 Servings
  • Ready In: 25 mins
  • Prep Time: 10 mins
  • Cook Time: 15-20 mins

A creative way to add cheese to your salad, this recipe is fun to make and blends the great flavors of parmesan with orange.  And it is an elegant addition to your dinner table.

    Nutritional Information (per serving)

  • Calories: 236
  • Fat: 18g
  • Protein: 11g
  • Sodium: 556mg
  • Carbohydrates: 9g
  • Fiber: 2g
  • Sugar: 4g

Ingredients:

  1. For the Parmigiano Cups:
    1 1/2 cups shredded parmigiano-reggiano
    For the Citrus Vinaigrette:
    1/4 cup extra-virgin olive oil
    1 tablespoon lemon juice
    1 tablespoon orange juice
    1/2 teaspoon lemon zest
    1/2 teaspoon orange zest
    1 teaspoon orange blossom honey
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    For the Spinach Salad:
    6 ounces baby spinach leaves (about 6 cups)
    fresh microgreens, about a cup
    1 orange, cut into segments
    1/3 cup sliced almonds, toasted
    1/2 red onion, thinly sliced

Directions:

  1. For the Parmigiano Cups:
    1. Preheat a small nonstick pan over medium to medium-high heat.
    2. Sprinkle a small amount of the shredded parmesan over the pan in a thin layer that covers the entire pan, about five inches across (I eyeballed it, but I would guess the amount would be about a quarter cup).
    3. When parmesan is golden brown, hold pan upside down over an upside-down drinking glass set over waxed paper. Gently scrape parmesan out of pan, allowing gravity to help you get it out of the pan.
    4. Working quickly, set parmesan over the cup, immediately centering parmesan so cup forms properly.
    5. Let cool for at least five minutes until completely cool and hardened. Move carefully as they are very fragile!
    6. These can be made several hours in advance and kept under loose plastic wrap until ready to assemble salad.
    For the Citrus Vinaigrette:
    1. Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
    2. This can be made up to 24 hours in advance and kept in a sealed container in the refrigerator.
    For the Spinach Salad:
    1. In a large bowl, combine all the ingredients.
    2. Drizzle with vinaigrette and toss to combine.
    3. Divide the salad among the parmesan cups, top with microgreens and serve immediately.

    *recipe courtesy of giada de laurentiis and adapted slightly

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