Wilted Spinach Salad with Caramelized Shallots

I had some spinach to use up, so I made this wilted spinach salad with caramelized shallots recipe from 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, mashed sweet potatoes with maple brown butter, and dinner rolls.

Wilted Spinach Salad with Caramelized Shallots

Ingredients:

• 1 tbsp olive oil
• 4 small shallots, sliced
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp water
• 1 tsp wholegrain mustard
• 3 tsp red wine vinegar
• 1 (10-oz) bag of baby spinach

How to Make Wilted Spinach Salad with Caramelized Shallots

Heat the olive oil in a large skillet over medium heat.

Add the shallots and cook, stirring often, for 5-6 minutes until soft and golden brown.

Add the garlic and cook, stirring constantly for 30 seconds. Season them with sea salt and freshly cracked pepper to taste.

Add 1 tablespoon of water, and scrape up the brown bits off the bottom of the skillet.

Add the mustard and red wine vinegar and mix until well combined.

Add the bag of spinach to the skillet and toss for 1-2 minutes, until coated and wilted, then serve immediately. Enjoy.

 

 

 

Wilted Spinach Salad with Caramelized Shallots

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Course: Sides

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 1 tbsp olive oil
• 4 small shallots sliced
• 1 clove of garlic minced
• Sea salt and freshly cracked pepper to taste
• 1 tbsp water
• 1 tsp wholegrain mustard
• 3 tsp red wine vinegar
• 1 10-oz bag of baby spinach

Instructions

• Heat the olive oil in a large skillet over medium heat.
• Add the shallots and cook, stirring often, for 5-6 minutes until soft and golden brown.
• Add the garlic and cook, stirring constantly for 30 seconds. Season them with sea salt and freshly cracked pepper to taste.
• Add 1 tablespoon of water, and scrape up the brown bits off the bottom of the skillet.
• Add the mustard and red wine vinegar and mix until well combined.
• Add the bag of spinach to the skillet and toss for 1-2 minutes, until coated and wilted, then serve immediately. Enjoy.

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