Wilted Spinach and Almond Salad

Name: Wilted Spinach and Almond Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters sliced toasted almonds; 2 Tbsps canola oil; 2 teaspoons Dijon mustard; 4 servings ground black pepper to taste; 2 hard-boiled eggs, thinly sliced (optional); 1 Tbsp honey; 0 red onion, very thinly sliced; 3 Tbsps red wine vinegar; 1 teaspoon salt; 1 Tbsp sesame oil; 2 liters chopped fresh spinach

Wilted Spinach and Almond Salad

Wilted Spinach and Almond Salad is a gluten free, dairy free, and lacto ovo vegetarian recipe with 4 servings. This hor d'oeuvre has 271 calories, 9g of protein, and 22g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of salt, canolan oil, red wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 30 minutes. If you like this recipe, you might also like recipes such as Wilted Spinach and Almond Salad, Wilted Spinach Salad, and Wilted Spinach Salad.

Instructions

Place spinach in a large serving bowl.

Ingredients you will need

Spinach

Equipment you will use

Bowl

Heat canola oil, sesame oil, red wine vinegar, Dijon mustard, honey, and salt in a skillet; bring to a boil.

Ingredients you will need

Red Wine Vinegar

Dijon Mustard

Canola Oil

Sesame Oil

Honey

Salt

Equipment you will use

Frying Pan

Pour hot dressing over spinach. Toss immediately to coat all the leaves with hot dressing. wilting the spinach.

Ingredients you will need

Spinach

Cook and stir onion in the same skillet; coat onion with any remaining dressing in the skillet.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Divide wilted spinach among 4 plates; sprinkle each with hard-boiled egg, onion, and toasted almonds. Season with black pepper.

Ingredients you will need

Hard Boiled Egg

Black Pepper

Almonds

Spinach

Onion

Equipment

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

sliced toasted almonds 2Tbsps

canola oil 2teaspoons

Dijon mustard 4servings

ground black pepper to taste 2

hard-boiled eggs, thinly sliced (optional)1Tbsp

honey 0

red onion, very thinly sliced 3Tbsps

red wine vinegar 1teaspoon

salt 1Tbsp

sesame oil 2liters

chopped fresh spinach

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Willamette Valley Vineyards Dijon Clone Chardonnay with a 4.8 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Willamette Valley Vineyards Dijon Clone Chardonnay

The nose opens with aromas of lemon, pear, hazelnut and honey. The bouquet moves into a creamy medium-bodied sip offering flavors of orange, sweet cream, vanilla, caramel and clove. Balancing acidity leaves the wine refreshing, with a lingering finish and ideal for food pairing.Pair with rich seafood dishes like grilled shrimp or seafood scampi, chicken pot pie or creamy soups, rice or potato dishes, fresh salads with vinaigrettes and hard cheeses like aged white cheddar.