Wilted Spinach Salad Recipe


Cal/Serving: 351
Daily Value: 18%
Servings: 2

Low-Carb, Low-Sodium
Sugar-Conscious, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A7281IU146%
Vitamin C34mg56%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg14%
Niacin (B3)2mg9%
Vitamin B60mg15%
Folic Acid (B9)166µg41%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E7mg36%
Vitamin K422µg528%
Fatty acids, total monounsaturated25g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Wilted Spinach Salad
Will Budiaman

Here's a quick and easy appetizer for two, or a light meal for one. There are so many wilted spinach salad recipes out there which insist on using bacon, but sometimes it's nice to have something a little healthier, so I swapped out the bacon for sautéed mushrooms. Enjoy this with a glass of fruity white wine.

Click here to see the Simple Ingredients Made Spectacular story. 


  • 4 cloves garlic, sliced thinly
  • 5 tablespoons extra-virgin olive oil
  • 3 cremini mushrooms, sliced thinly
  • 5 ounces spinach
  • 1 cup radicchio, cut into ¼-inch strips
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon white wine vinegar
  • Salt and pepper, to taste


In a sauté pan, heat the garlic in the olive oil over medium heat until it begins to sizzle, about 2 minutes. Immediately add the mushrooms and cook for 4-5 minutes or until lightly browned. Remove from heat.

Place the spinach in a large bowl and pour the garlic-oil mixture with the mushrooms on top. Toss until the spinach is slightly wilted and then add the radicchio, cherry tomatoes, and white wine vinegar. Toss again until well mixed. Season with salt and pepper, to taste, and serve.

Recipe Details

Servings: 2
Cuisine: American
Special Designations: Vegan, Vegetarian

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