Wilted Spinach and Almond Salad

  • Recipe By
  • Published Apr 11th
  • Ready In30m
  • Servings4
  • Calories238

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.

Wilted Spinach and Almond Salad Ingredients

The following are the ingredients needed to make delicious Wilted Spinach and Almond Salad for 4 servings:

  • 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

Wilted Spinach and Almond Salad Cooking Instructions

  • Prep20m
  • Cook10m
  • Ready In30m

To cook Wilted Spinach and Almond Salad, you need about 20 minutes of preparation time. The time needed to cook this Wilted Spinach and Almond Salad is about 10 minutes , and you can serve your Wilted Spinach and Almond Salad within 30 minutes . The following are the steps to cook Wilted Spinach and Almond Salad easily:

  1. 1 Place spinach in a large serving bowl.
  2. 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. 3 Cook and stir onion in the same skillet; coat onion with any remaining dressing in the skillet.
  4. 4 Divide wilted spinach among 4 plates; sprinkle each with hard-boiled egg, onion, and toasted almonds. Season with black pepper.

Nutrition Facts

Per Serving: 238 calories; 19.3 grams of fat; 11.3 grams of carbohydrates; 7.5 grams of protein; 106 milligrams of cholesterol; 723 milligrams of sodium.

  1. Nov 3rd 2014

    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 spina ...

  2. May 22nd 2014

    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 wil ...

  3. Jul 26th 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 f ...

  4. Jan 17th 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!

  5. Jan 14th 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 delici ...

  6. Dec 19th 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.

  7. Dec 5th 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.

  8. Jul 20th 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 to ...

  9. Jul 16th 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 ...