Wilted Spinach Salad Recipe
Daily Value: 18%
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
|Folic Acid (B9)||166µg||41%|
|Fatty acids, total monounsaturated||25g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
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.
- 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 DetailsServings: 2
Special Designations: Vegan, Vegetarian
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