Prep 5 mins
Cook 10 mins
This healthy spinach salad is big on flavor with rich sherry vinegar, a touch of smoky paprika and briny olives. From Eating Well magazine, October 2008.
- 12 ounces fresh spinach (washed, drained, patted dry)
- 1⁄2 cup thinly sliced shallot
- 1⁄3 cup sherry wine vinegar or 1⁄3 cup red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sliced almonds
- 1⁄4 teaspoon smoked paprika (optional) or 1⁄4 teaspoon hot paprika (optional)
- 1⁄3 cup reduced-sodium vegetable broth or 1⁄3 cup chicken broth
- 1⁄4 cup chopped black olives, such as Kalamata
- Place spinach in a large bowl.
- Place shallot, vinegar and oil in a large skillet over medium heat.
- Cook, stirring often, until the liquid is nearly evaporated.
- Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more.
- Stir in broth and olives and bring to a simmer.
- Immediately pour the dressing over the spinach and toss until slightly wilted.
I made this recipe for our family St. Patrick's Day celebration. It was a big hit. I think I used a bit too much spinach so it turned out a little light on the dressing but over all very good & well liked by all. I did have to substitute white wine vinegar as I thought I had sherri vinegar but did not. It still turned out wonderfully. The shallots really made the dish. Lovely flavor. Thanks FloridaNative.
delicious. simple. a keeper. thanks for sharing.