Wilted Spinach and Almond Salad
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Description
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
- ¼ red onion, very thinly sliced
- 2 hard-boiled eggs, thinly sliced
- ½ 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.
Nutrition Facts
serving: 4 servings
calories: 238.3 kcal
carbohydrates: 11.3 g
protein: 7.5 g
saturated fat: 2.3 g
cholesterol: 106 mg
sodium: 723 mg
fiber: 2.9 g
sugar: 5.7 g
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