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CHOW: Recipes: Warm Spinach Salad with Honey-Garlic Vinaigrette

Warm Spinach Salad with Honey-Garlic Vinaigrette Recipe

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Warm Spinach Salad with Honey-Garlic Vinaigrette
Difficulty: Easy | Total Time: | Active Time: | Makes: 4 to 6 servings

An easy variation on the traditional wilted spinach salad.

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

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
INSTRUCTIONS
  1. Combine spinach, mushrooms, and almonds in a large serving bowl; set aside.
  2. Heat 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. Pour vinaigrette over salad and toss to coat. Serve immediately.
    Write a review | 8 Reviews
  • Warm Spinach Salad with Honey-Garlic Vinaigrette Recipe
    5

    Very good dressing! I used dried cherries and walnuts instead of mushrooms and almonds and skipped the garlic. It was very good.

POST A COMMENT |7 Comments

COMMENT

  • I didn't know vinegar was flammable. Thanks for the warning!

  • Is there a flame warning with using the cider vinegar. Caffe's subsitution sounds scary.

  • I just made this. All I can say is, be careful. I used rice vinegar instead of cider vinegar and used less oil than called for in the recipe. When I was browning the garlic in the oil, I added the 1 tablespoon of rice vinegar and the whole pan went up in tall flames (there's scorch marks on the fan above the stove now). Pretty startling / scary for making salad dressing! It does taste pretty good...+READ

    I just made this. All I can say is, be careful. I used rice vinegar instead of cider vinegar and used less oil than called for in the recipe. When I was browning the garlic in the oil, I added the 1 tablespoon of rice vinegar and the whole pan went up in tall flames (there's scorch marks on the fan above the stove now). Pretty startling / scary for making salad dressing! It does taste pretty good though.-COLLAPSE

  • this looks delicious! going to try it tomorrow night!

  • SO YUMMY! I just made the salad for two- so I eyeballed the proportions. Used about 1 TBS olive oil, 2 TBS apple vinegar and 1 TBS honey - 1/2 a shallot and 1 clove of garlic. It was perfection.

  • I thought this was good but the proportions were a bit off. It needed more dressing.

  • I'm eating this right now. It's awesomely awesome. I also added a handful of little cherry tomatoes. Extremely easy, extremely delicious.