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Wilted Spinach Salad with Warm Citrus Vinaigrette
Submitted by Rina : I Thee Cook on January 3, 2011 in Green Salads, Salads
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- FOR THE SALAD:
- ½ pounds Fresh Baby Spinach
- 2 Tablespoons Olive Oil
- ½ cups Oil-cured Black Olives, Pitted And Halved
- 1 whole Medium Red Onion Halved And Cut Into 1/4-inch-thick Wedges
- Fresh Cilantro, To Sprinkle On Top
- Sea Salt And Pepper
- _____
- FOR THE DRESSING:
- ⅓ cups Orange Juice
- ⅓ cups Apple Cider Vinegar
- ⅓ cups Olive Oil
- ¼ cups Fresh Cilantro, Chopped
- 2 Tablespoons Sugar Or Sweetner
- ¼ teaspoons Sea Salt
- ⅛ teaspoons Freshly Ground Black Pepper
Preparation Instructions
Wash and dry spinach. Place cleaned and dried spinach in a large bowl. Heat 2 tablespoons oil in heavy, large skillet over high heat. Add onion; saute until brown and softened, about 10 to 15 minutes. Transfer to the bowl with the spinach. Add dressing ingredients to the skillet and whisk together over medium heat until warm. Pour over spinach; toss to coat and wilt slightly. Sprinkle with cilantro. Season to taste with sea salt and pepper.
