Wilted Spinach and Almond Salad

Wilted Spinach and Almond Salad

16 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
MSTRECKE
Recipe by  MSTRECKE

“This is a vegetarian-friendly version of wilted spinach salad. You can leave the eggs out and replace honey with agave or sugar to make it vegan.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Place spinach in a large serving bowl.
  2. Heat canola oil, sesame oil, red wine vinegar, Dijon mustard, honey, and salt in a skillet; bring to a boil. Pour hot dressing over spinach. Toss immediately to coat all the leaves with hot dressing. wilting the spinach.
  3. Cook and stir onion in the same skillet; coat onion with any remaining dressing in the skillet.
  4. Divide wilted spinach among 4 plates; sprinkle each with hard-boiled egg, onion, and toasted almonds. Season with black pepper.

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Reviews (16)

Rate This Recipe
naples34102
40

naples34102

I’m SO excited to be the first reviewer of this recipe so that I can happily also be the first to report how excellent this salad is. I wasn’t expecting to love it, but I did. I thought it would be too tangy - but it wasn’t. Familiar with how boldly flavored (toasted) sesame seed oil is and how little is required to make its statement, I was tempted to cut back on it, and rather severely. But because I am this recipe’s first reviewer, I believed it was important to offer an opinion on the recipe just as written. (Down the road, however, subsequent reviewers should feel free to tweak to their heart’s content) So – I prepared the dressing exactly as specified (just using grapeseed oil instead of canola oil, which I don’t use) and cooked the onion till nearly caramelized. I must tell you that once the dressing began to boil the odor actually was tangy and pungent, irritating in my nose, but I plodded on! This salad is simply beautiful. It is a remarkably elegant presentation and a taste delight, different from anything I have ever tried. The sesame oil is a creative and delicious addition to the dressing and the choice of ingredients is sublime. This, to my admitted surprise, is a real winner.

bfr610
8

bfr610

I really hate it when people change the recipe, why not submit your own but I'll do that anyway. First: This was just like Mom used to make and I loved it back then too but if you fry up a few strips of bacon first, crumbled and brown some onions in that bacon fat it will be ot die for. Second: I have found that I need to reheat the dressing several times after the first pour to really wilt that spinach.

Jacob S
5

Jacob S

This is a bomb recipe. I didn't even have onion or Dijon mustard (substituted yellow mustard) and it still came out great. Thanks for sharing this recipe, I can't wait to make it again!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 238 cal
  • 12%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 11.3 g
  • 4%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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