Wilted Spinach Salad with Sherry Vinaigrette

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From: EatingWell Magazine 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

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  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.
  • 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 information

  • Serving size: about 1 1/2 cups
  • Per serving: 77 calories; 6 g fat(1 g sat); 2 g fiber; 3 g carbohydrates; 2 g protein; 112 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 5411 IU vitamin A; 16 mg vitamin C; 67 mg calcium; 2 mg iron; 111 mg sodium; 352 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 1 fat

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