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If you love spinach salads, you will definitely love this wilted spinach salad with the addition of balsamic vinegar and asparagus.
Salads and Salad Dressing Recipes.
Wilted Spinach Salad with Asparagus Recipe
Salad and Salad Dressing,
Yields: 2 servings
Prep time: 30 min
6 cups fresh
spinach leaves, washed, dried, and chilled
asparagus stalks, washed and trimmed
3 tablespoons good-quality
2 tablespoons extra-virgin
2 tablespoons minced red
hard-cooked egg, chopped
good-quality balsamic vinegars, check out What's Cooking America's Gourmet Food Store.
Remove stems and veins from spinach leaves and tear into bite-sized pieces; place spinach on individual serving plates.
Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook.
Remove from heat and refresh under cold water; drain and dry well; set aside.
In a large frying pan over medium heat, whisk together balsamic vinegar, olive oil, red onion, garlic, and pepper; heat mixture until hot,
stirring occasionally. Add cooked asparagus spears to dressing mixture, tossing to coat and reheat.
Remove from heat. Place asparagus spears over the top of the spinach. Pour warm dressing over asparagus and spinach.
Sprinkle with chopped eggs and serve immediately.
Makes 6 to 8 servings.