Recipe

Wilted Spinach Salad w/ Balsamic Caramelized Red Onions

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Wilted Spinach Salad w/ Balsamic Caramelized Red Onions

Photo by coffeefoodwritergirl

This recipe was entered in the contest for Your Best Spinach Recipe

This recipe was entered in the contest for Your Best Greens
A&M's Testing Notes: I tested coffeefoodwritergirl's Wilted Spinach Salad with Balsamic Caramelized Onions. It's a really simple dish with few components, but I really loved how it all came together -- the hit...
I tested coffeefoodwritergirl's Wilted Spinach Salad with Balsamic Caramelized Onions. It's a really simple dish with few components, but I really loved how it all came together -- the hit of lemon at the end was a really nice touch. In a word, yum. - lastnightsdinner

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Chef
coffeefoodwritergirl's Notes: This is a take on that 70's classic: Wilted Spinach Salad -- which to me was a childhood favorite. The original was made with bacon, the onions sauteed in bacon grease and the whole mixture...
This is a take on that 70's classic: Wilted Spinach Salad -- which to me was a childhood favorite. The original was made with bacon, the onions sauteed in bacon grease and the whole mixture poured, hot and sizzling over the unsuspecting spinach. I have lightened it up a bit by removing the bacon and sauteing red onions in olive oil, then pouring that over the spinach. You could add bacon or pancetta to this as well and I'm sure it would be delicious, and a fried or poached egg over top wouldn't be bad either!

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Serves 4-6

1 small package organic baby spinach Ask the
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1 large red onion – sliced thin Ask the
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2 tablespoons e.v. olive oil Ask the
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2 tablespoons balsamic vinegar Ask the
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½ teaspoon sea salt Ask the
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½ teaspoon fresh ground pepper Ask the
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extra olive oil for drizzling Ask the
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juice of ½ small lemon (a little over a tablespoon) Ask the
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Wash and dry spinach. Place in large bowl.
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Sauté onions w/ a ¼ teaspoon salt in olive oil until translucent and beginning to caramelize. Add balsamic vinegar and continue to cook until caramelized completely and a nice light toast color.
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While still hot, pour the onions with the oil over the spinach, add the additional ¼ teaspoon salt and the ¼ teaspoon pepper. Drizzle with lemon. Add more olive oil if needed. Toss completely and serve while still warm...
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J3_Dog added 16 days ago

I see so many variations of Balsamic Vinegar and also EVOO. Can someone please tell me some good brands for cooking. I'm into taste not frugality, and although I do not want to spend a fortune, I do not think it's wise to skimp on these two items... Thanks