Main
Recipes
Course
Salads
Wilted Spinach Salad With Chevre-Walnut Cups Recipe

Wilted Spinach Salad With Chevre-Walnut Cups Recipe

Posted by

Rate It!

Wilted Spinach Salad With Chevre-Walnut Cups

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1/2 cup sherry wine vinegar
1 tsp dijon mustard
2 tbsp finely minced shallots
3/4 cup extra virgin olive oil
1 1/2 cups walnuts, toasted if desired
1 pinch salt
3 tbsp flour
1 egg white
1 lb fresh spinach
2 cups watercress
3/4 cup fresh mint
2 tsp minced garlic
3 tbsp minced fresh oregano
4 -8 oz chevre cheese, softened
8 walnut halves (optional)
fresh ground black pepper (optional)

Directions:

Sherry Vinaigrette:.
In a small microwave safe bowl, whisk together the vinegar and mustard. Add the shallot. While whisking slowly, pour in the olive oil and whisk until mixture thickens slightly. Set aside.
Walnut Cups:.
Preheat oven to 350 and grease a mini muffin tin. Combine the walnuts and salt in a food processor and pulse to finely grind walnuts. Add the flour and egg white and process till well mixed. Place about 1 T of mixture into each greased mini muffin cup and press on bottom and sides to form cups. Bake for 12 to 15 minutes till golden. Remove and let cool completely on wire rack.
Salad:.
Rinse spinach well, remove stems and pat dry. Rinse and dry the watercress and mint.
Preheat the oven to 375. Put 1-2 T of chevre in each walnut cup. Drizzle with a little of the vinaigrette and top with a walnut half, if desired. Place on a baking sheet.
In a large salad bowl, toss the spinach, watercress, mint, garlic and oregano to combine.
Bake the filled walnut cups for about 4 minutes, till bubbling.
Put the vinaigrette in a loosely covered container in the microwave and heat on high for 1 1/2 minutes, till bubbline hot. Uncover carefully and whisk to blend.
Put one-eighth of the greens on each salad plate. Top with one of the warm walnut cups and immediately drizzle the hot dressing over each plate. Season with pepper if desired and serve immediately.
For an entree version of this salad, you could add some cooked chicken.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	454.17 Kcal (1902 kJ)
Calories from fat	371.46 Kcal
		% Daily Value*
Total Fat	41.27g	63%
Cholesterol	7.65mg	3%
Sodium	574.24mg	24%
Potassium	633.41mg	13%
Total Carbs	13.77g	5%
Sugars	0.53g	2%
Dietary Fiber	6.06g	24%
Protein	11.61g	23%
Vitamin C	27.1mg	45%
Vitamin A	1.1mg	37%
Iron	136.2mg	757%
Calcium	171.3mg	17%

Amount Per 100 g
Calories	228.82 Kcal (958 kJ)
Calories from fat	187.15 Kcal
		% Daily Value*
Total Fat	20.79g	63%
Cholesterol	3.86mg	3%
Sodium	289.31mg	24%
Potassium	319.13mg	13%
Total Carbs	6.94g	5%
Sugars	0.27g	2%
Dietary Fiber	3.05g	24%
Protein	5.85g	23%
Vitamin C	13.7mg	45%
Vitamin A	0.6mg	37%
Iron	68.6mg	757%
Calcium	86.3mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chicken Chilindron

Extra virgin olive oil, Boneless skinless chicken breast and 13 more..
Arugula and Pear Salad With Toasted Walnuts

Minced shallot, Extra virgin olive oil, White wine vinegar and 6 more..
Arugula and Pear Salad with Toasted Walnuts

Minced shallots, Extra-virgin olive oil and 7 more..
Tandoori Chicken Salad

Sherry wine vinegar, Dijon mustard, Ground cumin and 12 more..
Spinach Tostadas with Shrimp and Potatoes (Guy Fieri)

Frozen spinach, thawed, Diced red bell pepper and 20 more..
Blueberry Chicken Salad

Dijon mustard, Minced shallots, Honey and 11 more..
Chilled Zucchini Soup

Shallots , thinly sliced crosswise (1 cup) and 11 more..