Spinach Salad (Insalata di Spinaci)
Cuisine: Italian
Author: Mary Ann Esposito
  • 1 pound fresh spinach; rinsed, dried well, and cut crosswise into thin strips
  • 1 1/2 Cups paper-thin sliced mushrooms
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1/2 Cup extra-virgin olive oil
  • 1/4 Cup Balsamic vinegar
  • 1 Cup paper-thin shavings Parmiggiano-Reggiano cheese
  1. Place the spinach and mushrooms in a salad bowl.
  2. Sprinkle with salt and pepper.
  3. In a small bowl, whisk the olive oil and balsamic vinegar together. Pour over the salad and toss. Sprinkle on the cheese shavings and toss again.
  4. Serve immediately.
Calories: 133 Fat: 14 g Fiber: 2 g Protein: 2 g Cholesterol: 0 mg
Spinach is used in many ways in Italian cooking: in rustic pies, in bread, as a filling for stuffed pasta, in gnocchi, and in soup. In Torgiano, it seemed to be part of every meal. Simply steamed and dressed with olive oil, it was served as a vegetable accompaniment. But when combined with paper-thin slices of cheese and mushrooms, it was outstanding as a salad.

Source: Ciao Italia at <a href="http://www.ciaoitalia.com" target="_new">ciaoitalia.com</a>

NOTES : Recipe from "Ciao Italia" by Mary A. Esposito, (Morrow Cookbooks, 1991)
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/spinach-salad-insalata-di-spinaci/5418/