Hearty Wilted Spinach Salad with Warm Vinegar Dressing
This wilted spinach salad recipe is one of the dearest salad recipes I keep. It brings back good 'ol memories along with its goodness.
Equipment
- Large serving bowl
- Small saucepan
- Whisk
- Medium saucepan (for eggs)
- Slotted spoon
- Sharp knife and cutting board
Ingredients
- 8 cups fresh spinach stems removed and torn into bite-sized pieces, 240g
- ¼ cup green onions thinly sliced, about 3-4 stalks, 25g
- ½ teaspoon freshly cracked black pepper plus more to taste
- 1 tablespoon white vinegar 15ml
- 2 teaspoons fresh lemon juice 10ml
- ½ teaspoon honey 3.5g
- ¼ teaspoon salt 1.5g
- 4 large eggs soft-boiled (6-7 minutes) and halved
Instructions
- Bring a medium saucepan of water to a gentle boil. Carefully lower the eggs into the water with a slotted spoon. Cook for 6-7 minutes for a soft, jammy yolk. Transfer to an ice bath for 2 minutes, then peel and halve lengthwise. Set aside.4 large eggs
- Place the torn spinach and sliced green onions in a large serving bowl. Season with freshly cracked black pepper and toss to combine.8 cups fresh spinach, 1/4 cup green onions, 1/2 teaspoon freshly cracked black pepper
- In a small saucepan over low heat, combine the white vinegar, lemon juice, honey, and salt. Whisk gently and warm for 1-2 minutes until the honey dissolves and the dressing just begins to steam — do not let it boil. Remove from heat immediately.1 tablespoon white vinegar, 2 teaspoons fresh lemon juice, 1/2 teaspoon honey, 1/4 teaspoon salt
- Pour the warm dressing over the spinach and green onion mixture. Toss gently with tongs or a large spoon for 30-60 seconds until the spinach is just slightly wilted — the leaves should look a shade darker and feel softened but still hold their shape.8 cups fresh spinach, 1/4 cup green onions
- Divide the salad among plates. Top each serving with a halved soft-boiled egg, season with an extra crack of black pepper, and serve immediately.4 large eggs, 1/2 teaspoon freshly cracked black pepper
Notes
Storage: This salad does not store well once dressed. Serve immediately after tossing for best texture.
Make-Ahead: Keep torn spinach dry in an airtight container in the fridge for up to 2 days. Store the dressing separately in a small jar and rewarm before serving. Soft-boiled eggs (unpeeled) keep refrigerated for up to 2 days.
Substitutions: Swap spinach for baby kale or a mix of arugula and spinach. Apple cider vinegar works in place of white vinegar for a mellower tang. Maple syrup can replace honey for a vegan-friendly dressing (omit eggs or use avocado).
Pro Tip: Warm the dressing just until it steams lightly — if it's too hot it will fully cook the spinach into a wilted mess. Pour it over the greens and toss for no more than 30–60 seconds.
Nutrition
Serving: 1servingCalories: 46kcalCarbohydrates: 2gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 93mgSodium: 132mgPotassium: 214mgFiber: 1gSugar: 1gVitamin A: 2980IUVitamin C: 10mgCalcium: 47mgIron: 1mg
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