Wilted Spinach and Almond Salad
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.
INGRIDIENT
DIRECTION
Step: 1
Place spinach in a large serving bowl.
Step: 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.
Step: 3
Cook and stir onion in the same skillet; coat onion with any remaining dressing in the skillet.
Step: 4
Divide wilted spinach among 4 plates; sprinkle each with hard-boiled egg, onion, and toasted almonds. Season with black pepper.
NUTRITION FACT
Per Serving: 238 calories; protein 7.5g; carbohydrates 11.3g; fat 19.3g; cholesterol 106mg; sodium 723mg.
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