[Abinsmom]

This is my current obsession -- the Insalata Florentine (spinach salad) from Macaroni Grill. I was so facinated by it that I searched the internet high and low and found ideas on how to recreate it (the restaurant isn't telling anything!).

Try this out -- I've made it several times now and find it to be a good reproduction!

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MACARONI GRILL INSALATA FLORENTINE (Spinach, Orzo and Chicken Salad)

These quantities make a single serving. Triple them to make a large salad big enough for dinner plus leftovers!

3 ounces julienne-shredded fresh spinach (when tripled, I just used an entire bag of prepackaged fresh spinach, and sliced it julienne-style)
3 ounces grilled chicken, sliced and chilled
1 ounce ripe Roma tomatoes, diced
1/2 ounce pine nuts, lightly toasted
1/2 ounce sun-dried tomatoes, julienne cut
1/2 ounce capers
1/2 ounce sliced black olives
1/2 ounce julienne-cut radicchio
5 ounces orzo pasta, cooked and chilled
3 ounces roasted, garlic lemon vinaigrette (see below)
1/4 ounce shaved Grana Padana Parmesan (I just used shredded parmesan)
Fresh cracked pepper, for garnish

In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
Toss and serve on a decorative wide bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper. Note: Radicchio is a red-leafed Italian chicory.

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Lemon-Garlic Vinaigrette

Double these quantities to get enough vinaigrette to dress the above (tripled) salad and have some leftovers!

Amount Measure Ingredient -- Preparation Method
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3 Tablespoons White Wine Vinegar
1 Tablespoon fresh lemon juice
2 Teaspoons Dijon-style mustard
1/2 Teaspoon roasted garlic
1/2 Teaspoon kosher salt
1 Tablespoon light brown sugar or honey
1/2 Cup extra-virgin olive oil


In a bowl, whisk together all ingredients. Store any unused vinaigrette tightly covered in the refrigerator for up to 5 days.

Yield: 3/4 cup