Wilted spinach salad with croutons

    30 minutes

    Dark, leafy greens have such a lot to offer: disease-fighting carotenoids, indoles and isothiocyanates, as well as quantities of vitamin C, calcium and iron.

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    Serves: 4 

    • 125g Italian bread, cut into 1cm slices
    • 1 clove garlic, peeled and halved
    • 1 1/2 tablespoons olive oil
    • 1 large red onion, cut into 1cm chunks
    • 250g mushrooms, thinly sliced
    • 1kg spinach (2–3 bunches), torn into bite-sized pieces
    • 2/3 cup chicken stock
    • 1 tablespoon balsamic vinegar
    • Salt

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180°C. Place the bread on a baking tray and bake for 5 minutes or until golden brown and crisp. Rub the toast lightly with the cut garlic (discard the garlic). Cut the toast into cubes.
    2. Meanwhile, heat 2 teaspoons of the oil in a large nonstick frying pan over moderate heat. Add the onion and cook for 4 minutes or until crisp-tender. Add the mushrooms and cook, stirring occasionally, for 4 minutes or until the mushrooms are softened. Transfer to a large bowl. Add the spinach and toasted bread cubes, tossing to combine.
    3. Add the remaining oil to the pan along with the stock, vinegar and a pinch of salt. Bring to a rolling boil and cook for 1 minute. Pour the hot dressing over the spinach mixture and toss. Serve immediately.

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