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.
6 servings, about 1 1/2 cups each
Active Time: 15 minutes |
Total Time: 15 minutes
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.
Per serving :
6 g Fat;
1 g Sat;
5 g Mono;
0 mg Cholesterol;
3 g Carbohydrates;
2 g Protein;
2 g Fiber;
94 mg Sodium;
340 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat
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