Recipe by MSTRECKE
"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."
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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.
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.
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 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!!
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.
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.
I make this all the time now, it was so good. Brought it to a party and it was a hit. Just to warn you, though, don't heat up the dressing until right before serving, otherwise it can get ugly.
* 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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