Warm Spinach Salad With Parmesan Toasts

Recipe Ingredients

		Parmesan Toasts
1/2		French-bread baguette - sliced diagonally
		Into (12) 1/2" slices
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Olive oil
2		Garlic cloves - crushed
1/3 cup	78ml	Grated Parmesan
		Salad
12 oz	340g	Fresh baby spinach
1 oz	28g	Radicchio head - thinly sliced (small)
1/3 cup	78ml	Olive oil
1/4 cup	59ml	Balsamic vinegar
1/4 cup	59ml	Dry red wine
1		Shallot - minced
1/2 cup	118ml	Pine nuts - toasted

Recipe Instructions

Make toasts: Preheat oven to 350 degrees. In small saucepan, melt butter with oil and garlic over medium heat. Remove from heat. Brush butter mixture over both sides of bread slices.

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.

Meanwhile, in large bowl, combine spinach and radicchio.

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.

Divide salad among plates. Sprinkle with nuts and serve with warm toasts.

This recipe yields 6 servings.

Per Serving: 237 Cal; 5g Prot; 22g Total Fat (6 Sat. Fat); 5g Carb.; 15mg Chol; 210mg Sod.; 2g Fiber.

Source:
Vegetarian Times, September 2001

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