Thursday, October 13, 2011

Wilted Spinach Salad with Warm Citrus Vinaigrette

Spinach I count that ways I love thee....I think I put it in almost everything. I especially sneak it in food when ever my son wont notice. My bunny rabbit of a daughter will eat it in every way shape and form. She will eat anything. I honestly don't know where it goes. Maybe a bottomless pit. Anyways this is a great year round salad. It will surely warm you and fill you right up! It is a great main dish or even a side dish.


½ pounds Fresh Baby Spinach
2 Tablespoons Olive Oil
½ cups Oil-cured Black Olives, Pitted And Halved
1 whole Medium Red Onion Halved And Cut Into 1/4-inch-thick Wedges
Fresh Cilantro, To Sprinkle On Top
Sea Salt And Pepper
⅓ cups Orange Juice
⅓ cups Apple Cider Vinegar
⅓ cups Olive Oil
¼ cups Fresh Cilantro, Chopped
2 Tablespoons Sugar Or Sweetener
¼ teaspoons Sea Salt
⅛ teaspoons Freshly Ground Black Pepper

Preparation Instructions

Wash and dry spinach. Place cleaned and dried spinach in a large bowl. Heat 2 tablespoons oil in heavy, large skillet over high heat. Add onion; saute until brown and softened, about 10 to 15 minutes. Transfer to the bowl with the spinach. Add dressing ingredients to the skillet and whisk together over medium heat until warm. Pour over spinach; toss to coat and wilt slightly. Sprinkle with cilantro. Season to taste with sea salt and pepper.

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