Wilted Spinach and Almond Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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. 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 |
1/4 red onion, very thinly sliced |
2 hard-boiled eggs, thinly sliced (optional) |
1/2 cup sliced toasted almonds |
ground black pepper to taste |
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.
|
|