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Warm Spinach Salad with Honey-Garlic Vinaigrette

Salad Honey Garlic Spinach Christmas Thanksgiving Dinner Party Healthy Vegetarian Mushrooms Almonds Superfoods Side Dish Dressings Summer Fall Vegetables Easy

Summary

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.

by Aida Mollenkamp

Ingredients

  • 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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Instructions

  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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