"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." — MSTRECKE
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chopped fresh spinach
red wine vinegar
red onion, very thinly sliced
hard-boiled eggs, thinly sliced
sliced toasted almonds
ground black pepper to taste
I’m SO excited to be the first reviewer of this recipe so that I can happily also be the first to report how excellent this salad is. I wasn’t expecting to love it, but I did. I thought it would be too tangy - but it wasn’t. Familiar with how boldly flavored (toasted) sesame seed oil is and how little is required to make its statement, I was tempted to cut back on it, and rather severely. But because I am this recipe’s first reviewer, I believed it was important to offer an opinion on the recipe just as written. (Down the road, however, subsequent reviewers should feel free to tweak to their heart’s content) So – I prepared the dressing exactly as specified (just using grapeseed oil instead of canola oil, which I don’t use) and cooked the onion till nearly caramelized. I must tell you that once the dressing began to boil the odor actually was tangy and pungent, irritating in my nose, but I plodded on! This salad is simply beautiful. It is a remarkably elegant presentation and a taste delight, different from anything I have ever tried. The sesame oil is a creative and delicious addition to the dressing and the choice of ingredients is sublime. This, to my admitted surprise, is a real winner.
This is a bomb recipe. I didn't even have onion or Dijon mustard (substituted yellow mustard) and it still came out great. Thanks for sharing this recipe, I can't wait to make it again!
Excellent salad! I didn't measure my spinach, I just used a 9oz. bag, as that is what I had on hand. I think next time I will cut back on the dressing part, maybe by 1/3, as I had a bit too much dressing to spinach ratio. All in all, hubby and I enjoyed this very much. Another one for the "do again" folder! Thanks!
I really hate it when people change the recipe, why not submit your own but I'll do that anyway. First: This was just like Mom used to make and I loved it back then too but if you fry up a few strips of bacon first, crumbled and brown some onions in that bacon fat it will be ot die for. Second: I have found that I need to reheat the dressing several times after the first pour to really wilt that spinach.
I tried this first time for 2012 Christmas party and received such great compliments! it was wonderful! then we made this again two days ago and finished up a whole lot of spinach! so delicious! i love it ! and i have been sending the recipes to family and friends. Thank you MSTRECKE!I also added cranberries, cherry tomatoes, freshly made bacon bits and toasted walnuts! Yummy!!
This was totally worth making a special trip to the grocery store to pick up the ingredients. I added grilled portobello mushrooms and sliced strawberries.
Another amazing recipe. A little tart, but amazing. My son (14) hates salads, but loves cooked spinach and even he enjoyed this. I think the only change I would make is to add a little more honey to take down the kick of the red wine vinegar.
Salad was good and fairly easy. Did any one else find it troubling to heat oil and vinegar (water)?
* Percent Daily Values are based on a 2,000 calorie diet.
Wilted Spinach and Almond Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 174
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