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Wilted Spinach Salad With Sherry Vinaigrette

Wilted Spinach Salad With Sherry Vinaigrette
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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.

Prep: 15 minutes | Total Time: 15 minutes
  • 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
  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

Nutritional Information

Makes: 6 servings, about 1 1/2 cups each
  • Calories77
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol0 g
  • Carbohydrates3 g
    • Dietary fiber2 g
  • Protein2 g
  • Sodium117 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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