WILTED SPINACH SALAD WITH BALSAMIC-HONEY VINAIGRETTE

prep time:: 0 min

Serving size: 4

ingredients

1 lbs baby spinach leaves
1/4 C olive oil, divided
1/4 lbs prosciutto, cut in strips
1 garlic clove, minced
1 portobello mushroom cap, sliced
1/2 red onion, cut in rings
3 tbsp balsamic vinegar
1 tbsp honey
3 oz Gorgonzola
Salt and pepper

directions

Trim, wash and dry the spinach thoroughly and place in a salad bowl.

Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes.

Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.

Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately.

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Per Serving (excluding unknown items): 16 Calories; 0g Fat (0.0% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Other Carbohydrates.

Source: Linda Holley