This easy entree salad is impressive - and it's often referred to as the "clean out the fridge salad."
It's a great way to get kids (and adults) to eat healthy foods and is dressy enough for guests, this is one of my favorite salads! The vitamins, minerals and health benefits are difficult to beat, too.
'Cooking with Kyle' stopped by our studios to showcase the delicious dish.
12-14 oz Fresh Spinach (or if you have Leaf Lettuce in fridge, use it/mingle it in!)
6-8 slices of Prosciutto, OR 8-10 slices bacon
6oz Crumbled Feta, Bleu or Farmer's Cheese
Fresh Berries, Melons or Fruits: (this is the "clean out" part - get creative and use as many or as few as you wish!)
Sliced Strawberries, Blackberries, Blueberries, Halved Grapes, Raspberries, Cut Orange Segments, Cantaloupe, Watermelon, Honeydew, Cucumber, Pineapple - nearly anything fresh and bite-sized)
Preheat oven to 350. Place Prosciutto or bacon on baking sheet and bake until somewhat crispy. (Prosciutto will cook quickly - 10 minutes or less!) Allow to cool and crumble into coarse pieces. Set aside.
Orange Vinaigrette Dressing:
2 small or medium Oranges, zested and juiced
1 clove Garlic, peeled
2 T Balsamic Vinegar
2 T Honey
3/4 t Salt
3/4 t Pepper
3/4 C Olive Oil
In a blender or food processor, combine the Orange zest, juice, garlic, vinegar, honey, salt and pepper. Blend until smooth. With blender/processor running on low speed, slowly stream in the olive oil until emulsified. Store in covered container until needed - actually better if made in advance.
On plate, make a bed of Spinach, Leaf Lettuce, or a mixture. If serving immediately, the greens may be pre-tossed in 3/4 of the dressing mixture. If not, drizzle the salads just before serving. Top each bed of greens with desired fruits, berries and melons, then top with prosciutto or bacon and the crumbled cheese. Drizzle remaining dressing over each.