Makes: 6 servings, about 1 1/2 cups each
Active Time: 15 minutes
Total Time: 15 minutes
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.
- 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
- Servings Per Recipe 6
- Amount Per serving
- Calories 77
- % Daily values *
- 5% Saturated Fat 1g
- Trans Fat 0g
- Monounsaturated Fat 5g
- 0% Cholesterol 0mg
- 10% Potassium 352mg
- 5% Sodium 117mg
- 8% Dietary Fiber 2g
- 4% Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||20g||25g|
Recipe by EatingWell.com
© Meredith Corporation. All rights reserved. Used with permission.