Wilted Spinach Salad with Sherry Vinaigrette

3.3 (16)
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


  1. Place spinach in a large bowl.
  2. 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

calories 78
fat 6 g (1 g sat, 5 g mono)
cholesterol 0 mg
carbohydrates 3 g
protein 2 g
fiber 2 g
sodium 94 mg
potassium 340 mg

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