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Spinach Salad with Asiago and Croutons recipe

Italian-style fresh spinach salad withradicchio and croutons tossed in a balsamic vinaigrette and garnishedwith shaved asiago cheese.

Recipe: Spinach Salad withAsiago and Croutons

6 slices (3/4 ounce each) French bread,cut into 3/4-inch cubes
1 teaspoon dried whole oregano
1 clove garlic, crushed
6 cups loosely packed torn fresh spinach
3 cups loosely packed torn radicchio
1/3 cup balsamic vinegar
1 1/2 tablespoons water
1 teaspoon granulated sugar
1/4 teaspoon pepper
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1/2 cup (1 1/2 ounces) shaved Wisconsin Asiago cheese

  • Combine bread cubes, oregano and crushedgarlic in a large zip-top plastic bag. Seal bag; shake to coatbread cubes. Turn bread cube mixture out onto a 15x10x1 inchjellyroll pan; arrange bread cubes in a single layer.
  • Bake at 350°F (175°C) for 15 minutesor until toasted. Set aside.
  • Combine spinach and radicchio in a largebowl; toss gently, and set aside.
  • Combine vinegar and next 4 ingredientsin a small saucepan; bring to a boil. Reduce heat, and simmer,uncovered, 2 minutes. Remove from heat; add oil, stirring constantlywith a wire whisk. Immediately pour vinegar mixture over salad;toss well. Spoon onto serving platter; top with bread cube mixtureand cheese. Serve immediately.

    Makes 6 servings.

    Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.

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