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Wilted Spinach Salad with Warm Apple Cider Vinegar Dressing
This salad would also work with arugula or swiss chard. Upgrade with fresh croutons. Add protein with cubes of baked tofu.
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry
- 4 large white mushrooms, sliced
- 1/4 cup red onion, thinly sliced or minced
- 5 to 6 radishes, thinly sliced
- 1/2 cup walnuts, pecans, or sliced almonds
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons minced shallot
- 2 medium garlic cloves, thinly sliced
- 3 tablespoons apple cider vinegar
- 2 teaspoons sugar (or honey)
- 1/2 teaspoon Dijon mustard
- 1 large avocado, sliced
- Kosher salt and freshly ground black pepper
Instructions
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- Toast walnuts in small sauce pan until fragrant, stirring frequently. Set aside.
- Add olive oil to the warm pan and add shallots and garlic. Cook until garlic is lightly browned, about 2 minute. Whisk in the vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Heat until very warm.
- Add mushrooms, onion and radishes to the spinach and toss. Add the dressing and toss to combine. Divide the spinach between 4 plates or bowls. Evenly divide the walnuts and avacado among them. Season with pepper, as desired. Serve immediately.
