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Fresh spinach becomes meltingly tender and palatable
when wilted by brief contact with hot ingredients. The best spinach leaves to use for this
salad are the smallest, and, of course, the freshest.
More wonderful Salads and Salad Dressing Recipes.
Wilted Spinach Salad with Lemon Vinaigrette
Recipe Type:
Salad and Salad Dressing,
Spinach,
Lemons, Pine
Nuts
Yields:
4 servings
Prep time: 20 min
Ingredients:
1/4 cup pine nuts, toasted*
6 cups (5-ounces) fresh
spinach leaves ,washed, dried, and chilled
3 tablespoons extra-virgin
olive oil
1 clove
garlic, minced
1/4 teaspoon coarse or sea
salt
1/8 teaspoon
freshly-ground
pepper
1/8 teaspoon granulated sugar
1 tablespoon fresh-squeezed
lemon juice
* To toast pine nuts: The nuts can burn quickly, so keep eye on the pan. Place nuts in
dry skillet and toast them over very low dry skillet and toast them over very low heat,
stirring or shaking the pan as needed until they're golden and fragrant, about 5 minutes.
Preparation:
 Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in
large bowl.
In a small frying pan over medium heat, heat oil. Add garlic, salt,
pepper, and sugar; sauté for 2 to 3 minutes or until garlic is slightly softened. Add
lemon juice, stirring to combine.
Pour warm vinaigrette over spinach and toss gently to wilt
(when properly wilted, the
leaf edges soften slightly, but the spinach retains some crunch). Toss in pine nuts.
Serve
immediately on individual serving plates.
Makes 4 servings.
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