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    Shaved Vegetable and Spinach Salad

    Published December 16, 2014. This post may contain affiliate links. Please read my disclosure policy.

    This Shaved Vegetable and Spinach Salad is a bit of an extension of the healthier version of Spinach Salad with Parmesan Vinaigrette except I used French bread in the vinaigrette.  That’s right there is bread in the vinaigrette and dang was it good.  It really helps to provide some body to the dressing and honestly it tasted a lot like a Caesar dressing minus the anchovies.  I think this salad can go a lot of different ways as long as you keep the spinach and vinaigrette in place.  What I mean is anything else you put in there from a vegetable stand point would work just fine.  Fine some vegetables that are on sale or are inexpensive like peas, beats, celery, etc.  From there simple shave’em thin and pop’em in the salad.  When making salads remember to dress the outside of the bowl so that you coat the salad and not saturate it in dressing.  Also remember to season the salad with salt and pepper.  Shaved Vegetable and Spinach Salad pictures and recipe below.


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    Let's Cook - Chef Billy Parisi

    Shaved Vegetable and Spinach Salad

    Try this delicious and refreshing Shaved Vegetable and Spinach Salad that is perfect all year round.
    Servings: 2
    Prep Time: 20 minutes
    Total Time: 20 minutes


    For the Salad:

    • 2 cups of packed fresh spinach
    • 1 thinly shaven golden beat
    • 1/2 cup of peas
    • 2 thinly shaved radishes
    • Parmesan cheese to taste
    • Kosher salt and fresh cracked pepper to taste

    For the Vinaigrette:

    • 1/4 loaf of French bread
    • 1/3 cup of red wine vinegar
    • 2/3 cup of olive oil
    • 1 teaspoon of grainy mustard
    • 1 teaspoon of granulated sugar
    • 1/2 cup of grated Parmesan cheese
    • Kosher salt and fresh cracked pepper to taste


    • Vinaigrette: Submerge the bread in a bowl of water for 5 minutes.
    • Next, squeeze as much liquid out of the bread as possible and add it to a blender.
    • Add in the vinegar, mustard, sugar, and cheese and blend while slowly drizzling in the olive oil. Adjust the seasonings with salt and pepper.
    • Salad: Combine all ingredients in a bowl and toss with a small amount of vinaigrette.
    • Serve with more fresh grated Parmesan cheese.


    Calories: 951kcalCarbohydrates: 42gProtein: 18gFat: 80gSaturated Fat: 14gCholesterol: 17mgSodium: 749mgPotassium: 476mgFiber: 5gSugar: 9gVitamin A: 3285IUVitamin C: 25.5mgCalcium: 363mgIron: 4.3mg
    Course: Appetizer, side, Side Dish
    Cuisine: American