Wilted Spinach and Almond Salad recipe

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Ingredients

8 cups chopped fresh spinach
2 tablespoons canola oil
1 tablespoon sesame oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon salt
¼ red onion, very thinly sliced
2 hard-boiled eggs, thinly sliced
½ cup sliced toasted almonds
ground black pepper to taste

Nutrition Info

238.3 calories
carbohydrate: 11.3 g
cholesterol: 106 mg
fat: 19.3 g
fiber: 2.9 g
protein: 7.5 g
saturatedFat: 2.3 g
servingSize: -
sodium: 723 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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