Wilted Spinach Salad with Sherry Vinaigrette
This wilted spinach salad doesn't follow the bacon-and-egg tradition but it's big on flavor with rich sherry vinegar, a touch of smoky paprika and briny olives.Yield: 6 servings, about 1 1/2 cups each
Active Time: 15
Total Time: 15
- 12 ounces fresh spinach, (see Note)
- 1/2 cup thinly sliced shallot
- 1/3 cup sherry vinegar, or red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sliced almonds
- 1/4 teaspoon smoked or hot paprika, (optional)
- 1/3 cup reduced-sodium chicken broth, or vegetable broth
- 1/4 cup chopped black olives, such as Kalamata
- Place spinach in a large bowl.
- Place shallot, vinegar and oil in a large skillet over medium heat. Cook, stirring often, until the liquid is nearly evaporated. Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more. Stir in broth and olives and bring to a simmer. Immediately pour the dressing over the spinach and toss until slightly wilted.
Tips & Notes
- Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.
- Weights & Measures
- 10 ounces trimmed mature spinach=about 10 cups raw
- 10 ounces baby spinach=about 8 cups raw
Nutrition Per Serving
|fat||6 g (1 g sat, 5 g mono)|
Nutrition Bonus Vitamin A (110% daily value), Folate (27% dv), Vitamin C (25% dv).
Carbohydrate Serving 1
Exchanges 1 vegetable, 1 fat
From EatingWell September/October 2008