Wilted spinach salad with croutons

Wilted spinach salad with croutons


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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.

Janet Mitchell

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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