Spinach Salad with Warm Dressing

Photo by Linda A.
Adapted from thepioneerwoman.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thepioneerwoman.com

Ingredients

  • 3

    whole Eggs

  • 4

    T olive oil

  • 1

    whole Red Onion, Small

  • 8

    ounces, weight Baby Spinach, Washed Dried And Stems Removed

  • 3

    Tablespoons Red Wine Vinegar or White Balsamic Vinegar

  • 2

    teaspoons coconut sugar (or to taste)

  • 1/2

    teaspoon Dijon Mustard

  • 1

    dash Salt

Directions

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Add 4 T olive oil to a skillet over medium heat. Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Peel and slice eggs. Make warm dressing: Add vinegar, sugar, and Dijon to skillet with oil and onions medium-low heat. Whisk mixture together and heat thoroughly. Add spinach to a large bowl. Pour hot dressing over the top; toss to combine. Arrange eggs over the top and serve.

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