Wilted Spinach Salad with Caramelized Shallots

By BClover

139 cal, 4.6 g fat, 4.8 g protein, 24.8 g carb, 7.1 fiber

Ingredients

• 4 teaspoons extra-virgin olive oil
• 4 large shallots, minced
• Coarse salt and ground pepper
• 1 tablespoon water
• 1 teaspoon whole-grain mustard
• 2 teaspoons red-wine vinegar
• 2 bags (10 ounces each) baby spinach
• 1 teaspoon vinegar

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Make It Now

Directions

In a large skillet, heat 4 teaspoons over medium-high. Add 4 large minced, and cook, stirring often, until softened, about 3 minutes. Season with and Reduce heat to medium-low and cook, stirring, until shallots are sticky and browned, about 8 minutes. Add 1 tablespoon water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes. Remove skillet from heat; add 1 teaspoon and 2 teaspoons and stir to combine. In a large bowl, place 2 bags (10 ounces each) and pour warm dressing over top. Add 1 teaspoon vinegar, toss, and season with salt and pepper.

directions