Tuesday, March 29, 2016

{soups-salads-and-salad-dressings} Wilted Spinach Salad with Caramelized Shallots (Martha Stewart)


Wilted Spinach Salad with Caramelized Shallots

Try this side with steak, burgers, or goat cheese and crusty bread.


  • 4 teaspoons extra-virgin olive oil
  • 4 large shallots, minced
  • Coarse salt and ground pepper
  • 1 tablespoon water
  • 1 teaspoon whole-grain mustard
  • 2 teaspoons red-wine vinegar
  • 2 bags (10 ounces each) baby spinach
  • 1 teaspoon vinegar


  1. In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper. Reduce heat to medium-low and cook, stirring, until shallots are sticky and browned, about 8 minutes. Add water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes. Remove skillet from heat; add mustard and vinegar and stir to combine. In a large bowl, place spinach and pour warm dressing over top. Add vinegar, toss, and season with salt and pepper.
Source: Martha Stewart


Rhonda in MO
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