Wilted Spinach and Almond Salad

Wilted Spinach and Almond Salad

by Alex Prieto 2 years ago
4.8 (10)
10 minutes
238.3 kcal
11.3 g carbs
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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. 1. Place spinach in a large serving bowl.
  2. 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. 3. Cook and stir onion in the same skillet; coat onion with any remaining dressing in the skillet.
  4. 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