- 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
- Place spinach in a large serving bowl.
- 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.
- Cook and stir onion in the same skillet; coat onion with any remaining dressing in the skillet.
- Divide wilted spinach among 4 plates; sprinkle each with hard-boiled egg, onion, and toasted almonds. Season with black pepper.
03/09/2017
recipepes.com
Wilted Spinach and Almond Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
