Warm Spinach Salad
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 TimePrep/Total Time: 10 min.
- 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
- 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.
Nutrition Facts1 each: 93 calories, 9g fat (1g saturated fat), 0 cholesterol, 234mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein.
Originally published as Warm Spinach Salad in Country Woman September/October 1998
Follow along as we show you how to make these fantastic recipes from our archive.