Wilted Spinach Salad With Sherry Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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:
12 ounces fresh spinach |
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 |
Directions:
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.
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