Warm Spinach Salad Recipe
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Warm Spinach Salad Recipe

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This salad can be varied by substituting your family's favorite greens for the spinach. If you're really pressed for time, a bottled spinach dressing should work nicely besides.—Elizabeth Montgomery, Allston, MA
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 3 tablespoons cider or red wine vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (10 ounces each) fresh spinach, torn
  • hard-boiled large eggs and seasoned croutons, optional

Nutritional Facts

1 each: 93 calories, 9g fat (1g saturated fat), 0 cholesterol, 234mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein.


  1. In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately. Yield: 6 servings.
Originally published as Warm Spinach Salad in Country Woman September/October 1998, p37

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