Vegetarian Wilted Spinach Recipes

WILTED SPINACH SALAD

Wilted Spinach Salad image

Adapted from the big book of vegetarian. Tossing fresh spinach in a hot vinagrette really brings out the flavor!

Provided by sofie-a-toast

Categories Salad Dressings

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

5 ounces fresh baby spinach leaves
3 tablespoons olive oil
3 tablespoons minced shallots
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon sugar
1/3 cup feta cheese
3 tablespoons thinly sliced black olives

Steps:

Place the spinach in a large bowl.
In a small skillet over med heat, warm the olive oil. Add the shallot, garlic, sugar, salt, pepper and oregano. Cook, stirring often until the shallot is slightly softened, about 3 minutes. Stir in the lemon juice.
Pour the warm dressing over the spinach. Add the feta and olives and toss gently until the spinach is wilted. Serve right away.

Nutrition Facts : Calories 195.2, Fat 18.1, SaturatedFat 4.5, Cholesterol 14.8, Sodium 480.6, Carbohydrate 5.6, Fiber 1.4, Sugar 1.1, Protein 4.2

WILTED SPINACH AND FETA SALAD WITH OPTIONAL BACON

Wilted Spinach and Feta Salad with Optional Bacon image

This mouth-watering vegetarian wilted spinach salad boasts baby spinach tossed with sauteed red onions, melty feta, olive oil, vinegar, and hard-boiled eggs. Meat-eaters can top theirs with bacon.

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 9

Ingredients

6 cups fresh baby spinach leaves (washed and dried)
5 tablespoons olive oil (divided)
1 medium red onion (cut into 1/4-inch thick wedges with some core attached)
2 hard-boiled eggs (diced)
3/4 cup crumbled feta cheese
2 tablespoons apple cider vinegar
Kosher or other coarse salt and freshly ground black pepper
Optional bacon - per serving
1 slice bacon (cooked, drained, cooled, and chopped)

Steps:

Add spinach to a large bowl.
Heat two tablespoons olive oil in a large skillet over medium heat-high. Add onions and saute, stirring occasionally, until softened and some bits are brown, about 7 minutes.
Remove skillet from heat. Pour onions over spinach. Top with egg.
Add remaining 3 tablespoons olive oil to skillet and stir in the feta cheese. Stir in unheated skillet until the cheese begins to melt, about 1 minute. Stir in the apple cider vinegar and season to taste with salt and pepper.
Pour the cheese mixture over the salad. Toss thoroughly to coat and wilt the spinach slightly.
Divide between four plates. Top individual servings with chopped bacon if desired.

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