Wilted Spinach Salad

Wilted Spinach Salad


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Multigrain bread is used to make croutons in place of the usual white bread in this delicious spinach salad.

Lynn Lewis

Serves: 4 

  • 250g baby spinach leaves
  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 1/4 cup (60 ml) tomato juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, crushed
  • 1/4 teaspoon salt
  • pinch of black pepper
  • 2 slices rindless, short-cut bacon cooked and crumbled
  • 2 slices multigrain bread, trimmed, toasted, and cut into small cubes for croutons

Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

  1. Place spinach in large bowl. Heat the olive oil in a large non-stick frying pan over medium heat. Add onion. Sauté for 1 minute. Stir in tomato juice, lemon juice, mustard, garlic, salt and pepper. Bring just to the boil. Remove from heat.
  2. Pour hot dressing over spinach and toss to coat. Top with bacon and croutons. Serve warm.

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