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. Source: EatingWell Magazine, September/October 2008

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place spinach in a large bowl.

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  • 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

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 Facts

77 calories; 6.4 g total fat; 0.8 g saturated fat; 111 mg sodium. 352 mg potassium; 3.3 g carbohydrates; 1.7 g fiber; 2.3 g protein; 5411 IU vitamin a iu; 16 mg vitamin c; 112 mcg folate; 67 mg calcium; 2 mg iron; 51 mg magnesium;