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PREVIOUS: Chicory and Arugula Salad with Honey Vinaigrette... NEXT: Spinach Salad with Warm Bacon Vinaigrette

Ingredients (8)

  • 10 ounces baby spinach (about 12 cups)
  • 6 ounces button mushrooms, thinly sliced (about 2 cups)
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup canola oil
  • 3 medium garlic cloves, thinly sliced
  • 1 medium shallot, thinly sliced
  • 1 tablespoon cider vinegar
  • 2 teaspoons honey
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Nutritional Information
  • Calories208
  • Fat16.99g
  • Saturated fat1.3g
  • Trans fat0.05g
  • Carbs11.9g
  • Fiber3.58g
  • Sugar5.48g
  • Protein5.4g
  • Cholesterol
  • Sodium75.42mg
  • Nutritional Analysis per serving (4 servings) Powered by

An easy variation on the traditional wilted spinach salad. Try it with a warming soup such as our Pasta Fagioli.

This recipe was featured as part of our Supercharge with Superfoods photo gallery.


  1. 1Combine spinach, mushrooms, and almonds in a large serving bowl; set aside.
  2. 2Heat oil in a small frying pan over medium heat. When it shimmers, add garlic and shallot and season well with salt and freshly ground black pepper. Cook until garlic is browned, about 2 minutes, then add vinegar and stir to incorporate. Remove from heat and stir in honey until dissolved.
  3. 3Pour vinaigrette over salad and toss to coat. Serve immediately.
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