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!
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 Recipe
A 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.
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.