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.
The salad itself was good, but the dressing was too acidic tasting.
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 recipe is outstanding! I was looking for a last-minute salad to make with my homemade pizza last night and spinach was the only leafy green I had to work with, so I searched for a spinach salad. I was intrigued by this one and I am SO glad I found it! My husband said, "Mmmm...this is delicious" after the first bite and raved about it with every single bite after that. He's usually not keen on healthy substitutions for things, but he said he missed absolutely nothing with this compared to the bacon grease version. We craved it and made it again tonight and he said he would like to have it very often. Thanks so much for this recipe!!!
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!
The whole family likes this one! Love the tangy sweet flavor of the dressing. I added chunks of roasted chicken and hot bread to make it a meal. I always was a fan of the old-fashioned wilted spinach salad with bacon grease, but this is just as good and has a lot less fat. We'll enjoy this all summer with fresh spinach or greens from the garden.
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.
* 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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