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Spinach Salad With Orange Vinaigrette

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“I have been trying to find this recipe on the foodnetwork site for a while, and finally found it! The prosciutto comes out so nice and crispy, making for a super light salad with a nice salty crunch. Who can resist?! I use it as a side salad, since it is so simple.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool.
  3. Crumble the prosciutto slices into a container and store in the refrigerator.
  4. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper.
  5. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined.
  6. Transfer to a container and store in the refrigerator.
  7. To serve, put the spinach in a large bowl.
  8. Toss with enough of the vinaigrette to coat the spinach.
  9. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

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