Wilted Spinach Salad with Caramelized Shallots

I had some spinach to use up so I searched online and found this recipe on Martha Stewart. This salad turned out to be very quick and simple to make and it made a wonderful and healthy side dish to go with our roasted chicken dinner.

Wilted Spinach Salad with Caramelized Shallots:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Martha Stewart
 
  • 2-3 tsp olive oil
  • 4 shallots, sliced
  • Sea salt and freshly cracked pepper, to taste
  • 1 tbsp water
  • 1 tsp whole grain mustard
  • 3 tsp red wine vinegar
  • 1 10 oz bag of baby spinach

Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring often fro 3-4 minutes until soft. Season with sea salt and freshly cracked pepper, to taste and continue to cook, turning the heat down to medium low for another 4-5 minutes or until the shallots are sticky and golden brown. Add 1 tablespoon of water and scrape up the brown bits off the bottom of the skillet. Add the mustard and the red wine vinegar and mix until well combined.

Add the bag of spinach to the skillet and toss until coated evenly then serve immediately. Enjoy.

 

Click here for a printable version of this recipe – For the Love of Cooking.net

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2 Responses to “Wilted Spinach Salad with Caramelized Shallots”

  1. 1

    Alina — April 12, 2012 @ 7:47 pm

    This would go well with the baby potatoes you posted. Yum.

    [Reply]

  2. 2

    Simply Roasted Vegetables and Potatoes | My Best Cookbook — February 26, 2013 @ 10:40 pm

    [...] wanted to roast some veggies and potatoes to pair with the Maple-Mustard Glazed Roasted Chicken and Wilted Spinach Salad with Caramelized Shallots I was serving for dinner. This side dish was super easy to make because I roasted them alongside [...]

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