Wilted Spinach and Almond Salad Recipe - Allrecipes.com
Wilted Spinach and Almond Salad Recipe
  • READY IN 30 mins

Wilted Spinach and Almond Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

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.
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Reviews More Reviews

Jul 16, 2012

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.

 
Jul 26, 2013

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.

 
Jan 17, 2013

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!

 
Jul 20, 2012

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!

 
Jan 14, 2013

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!!

 
Apr 11, 2013

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.

 
Dec 19, 2012

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.

 
Dec 05, 2012

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.

 

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Nutrition

  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 11.3 g
  • 4%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 723 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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