Insalata Florentine

Insalata Florentine

Yield: Makes 2 servings



    For the salad:
  • 6 oz. julienne-shredded fresh spinach
  • 6 oz. grilled chicken, sliced and chilled
  • 2 Roma tomatoes, diced
  • 1 oz. pine nuts, lightly toasted
  • 1 oz. sun-dried tomatoes, julienne cut
  • 1 oz. capers
  • 1 oz. sliced black olives
  • 1 oz. julienne-cut radicchio
  • 10 oz. orzo pasta, cooked and chilled
    For the dressing:
  • ¼ cup red wine vinegar
  • 3 Tbsp. honey
  • ½ tsp. salt
  • ½ oz. roasted garlic
  • ¾ cup olive oil
  • ½ lemon, juiced
    For serving:
  • ½ oz. Parmesan cheese, shaved
  • Fresh cracked pepper


    For the salad:
  1. In the order listed, place all ingredients in a chilled mixing bowl.
    For the dressing:
  1. Place vinegar, honey, salt, and roasted garlic in a food processor. Puree until the garlic is chopped very fine. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.
    For serving:
  1. Toss the salad with 6 oz. of the dressing. Plate on 2 wide serving bowls. Garnish with shaved Parmesan cheese and fresh cracked pepper.
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