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.
- 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
- Step 1
- Place spinach in a large bowl.
- Step 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
© Meredith Corporation. All rights reserved. Used with permission.
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