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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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Reviews

22
  1. 23 Ratings

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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 woul...

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 s...

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 s...