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Wilted Spinach Salad with Sherry Vinaigrette

http://www.eatingwell.com/recipes/wilted_spinach_salad_with_sherry_vinaigrette.html

From EatingWell:  September/October 2008

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

Ingredients

• 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

Preparation

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.

Nutrition

Per serving : 78 Calories; 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
• 10 ounces baby spinach=about 8 cups raw