Wilted Spinach and Almond Salad Recipe

Wilted Spinach and Almond Salad Recipe

  • 8 cups chopped fresh spinach
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/4 red onion, very thinly sliced
  • 2 hard-boiled eggs, thinly sliced (optional)
  • 1/2 cup sliced toasted almonds
  • ground black pepper to taste
  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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