Wilted Spinach and Almond Salad

Wilted Spinach and Almond Salad

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"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

30 m servings 238 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

25
  1. 26 Ratings

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Most helpful positive review

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 woul...

Most helpful critical review

The salad itself was good, but the dressing was too acidic tasting.

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 woul...

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 s...

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 s...

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 ...

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!...

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.

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 mu...