When fresh, tender spinach is available from the garden, we are always looking for different ways to take advantage of it. For this salad we added a few ingredients and some oranges our neighbors brought back from Texas and voilà – we had a meal!
wilted spinach salad
The classic wilted spinach salad is made with hot bacon drippings. This lightened version uses orange marmalade, balsamic vinegar and olive oil for a hot dressing. Serve with a whole wheat roll or bread for a great light lunch or dinner. With the tangy dressing, you won’t even miss the bacon!
Wilted Spinach Salad
Print This RecipeA Happy Acres Original
5 oz baby spinach leaves, stemmed, washed and dried
2 tbsp orange marmalade
2 tbsp balsamic vinegar
1 tbsp olive oil
1/4 tsp dried thyme leaves, crushed
1 ea navel orange, peeled and separated into segments
3 tbsp walnuts, toasted and chopped
2 eggs, hardboiled and peeled, chopped or sliced
1/2 cup bean sprouts
2 tbsp fresh chives, snipped
1. Place spinach leaves in large mixing bowl.
2. In a small saucepan, combine marmalade, vinegar, oil and thyme. Heat almost to a boil over medium heat.
3. Pour over spinach and toss quickly to wilt leaves.
4. Distribute spinach in serving bowls, top with orange segments, walnuts, eggs, bean sprouts and chives. Serve immediately.
Servings: 2
Nutrition Facts
Nutrition (per serving): 328 calories, 174 calories from fat, 20.2g total fat, 215mg cholesterol, 119.1mg sodium, 441.3mg potassium, 30.8g carbohydrates, 4.3g fiber, 21.4g sugar, 11.4g protein, 148.8mg calcium, 3.7g saturated fat.
Yum! How nice, too, that you’ve worked out the nutritional information for your original recipe. I’m all for salads right now — it almost feels instinctual, as if this is *the season* when human beings eat greens. 🙂
That sounds delicious! I always make mine a bit healthier by not using the bacon grease, and substituting canola oil, but this marmalade dressing is a must try!
I can always count on you for a great recipe! i love spinach, and this looks delicious. I can’t wait to try it.
That sounds delicious, I can’t wait for my spinach to get a little bigger so I can try it. The chives are ready.
Sounds yummy. I printed it out and will try it soon with my homemade Meyer lemon marmalade and maybe some strawberries, since they’re in season here now.
The lemon marmalade sounds great for the salad. I am thinking any fruit jam or marmalade would work. For me it’s the tart/sweet/fruity taste combo that makes it tasty.
I love spinach salad, but I’m afraid I have a hard time with recipes for salad. . . Mine would read something like “Go out and pick everything you feel like from the garden then toss with a vinaigrette you threw together at the last minute.” Good luck with a recipe for that vinaigrette, I’m afraid the recipe would begin “Dip whisk into honey jar” and go from there. It always tastes great, though.
I rarely follow a recipe for salad dressings either. When I do try and measure it sometimes throws me off. This one is straightforward enough I can actually follow the recipe and it works.
We are spinach lovers too. My favorite is to saute onions and red peppers in a bit of butter or olive oil (or fry two pieces of bacon). When they wilt and brown add a tablespoon or two of brown sugar, then throw in and wilt the spinach, sprinkle with balsamic.
Your recipe looks equally delicious.