Wilted Spinach and Almond Salad

Wilted Spinach and Almond Salad

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"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."

Ingredients 30 m {{adjustedServings}} servings 238 cals

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Nutrition

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  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 11.3g
  • 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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Directions

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  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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This creamy, tangy salad has a delicious crunch from the pecans.

Napa Cabbage Salad

This flavorful, crunchy salad will be a hit at your next potluck.

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Reviews 21

  1. 22 Ratings

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naples34102
7/16/2012

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
7/26/2013

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.

Cheri
11/3/2014

This recipe is outstanding! I was looking for a last-minute salad to make with my homemade pizza last night and spinach was the only leafy green I had to work with, so I searched for a spinach salad. I was intrigued by this one and I am SO glad I found it! My husband said, "Mmmm...this is delicious" after the first bite and raved about it with every single bite after that. He's usually not keen on healthy substitutions for things, but he said he missed absolutely nothing with this compared to the bacon grease version. We craved it and made it again tonight and he said he would like to have it very often. Thanks so much for this recipe!!!