Thursday, August 7, 2014

Wilted Spinach Salad, Revisited

With a few tweaks, the Green's Cookbook "Wilted Spinach Salad" recipe becomes lighter and more Paleo-friendly:

  • 1/2 pound fresh baby spinach
  • 1/2 cup walnut halves or pieces 
  • 4 thin strips of bacon, cut into 1" pieces
  • 1 chopped small red onion 
  • 12 Kalamata olives, chopped
  • 1 clove garlic, finely chopped 
  • 1 tablespoon mint leaves, chopped
  • 1 tablespoons sherry vinegar
  • 2 tablespoons olive oil

Wash and spin dry the spinach; put in a large non-reactive (metal) bowl.

Toast the walnuts in a small pan (no oil) over medium heat - watch very carefully! When cool, loosely chop into bite-sized pieces.

Fry the bacon; set aside to drain on a paper towel.

Toss the spinach with the walnuts, bacon, onion, olives, garlic, mint and vinegar.

Heat the olive oil in a frying pan until it is very hot.  Just when the oil starts to smoke, immediately add it to the salad and toss it throughout with salad tongs.

Add salt, oil and vinegar to taste.

Makes 2 large or 4 small salads.

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