Wilted Spinach Salad
Editor's Note: Tart and tangy, this recipe for Wilted Spinach Salad will be the perfect addition to any meal. This easy salad recipe is full of crunch and flavor, and uses lemon, water chestnuts, garlic, and more to create a salad that's satisfying and unique. Whether you're planning a cookout, brunch, or casual dinner with friends this summer, make sure you include this delicious recipe on the menu! Just keep in mind this salad is served warm, so you will need to plan accordingly when preparing your meal. Consider serving this salad with this recipe for Pan-Fried Chicken, which is also by James Beard.
Total TimeUnder 15 minutes
Occasional Fresco, Birthday, Buffet, Buffet Meal, Casual Dinner Party
Recipe CourseAppetizer, Side Dish
Taste and TextureCrisp, Garlicky, Savory, Umami
Type of DishSalad, Warm Salad
- 4 tablespoons olive oil
- 1 large or 2 small cloves garlic, crushed and chopped
- 2 tablespoons soy sauce
- ½ cup thinly sliced water chestnuts
- Freshly ground pepper
- 2 tablespoons lemon juice
- 1 pound spinach, washed, dried, and crisped
- Salt to taste
- 2 hard-boiled eggs, coarsely chopped
Cook olive oil and garlic over medium heat for 2 minutes. Add the soy sauce, water chestnuts, and pepper.
Cook 1 minute, tossing the water chestnuts. Add the lemon juice and blend. Then add the spinach and toss as you would a salad until the spinach is just wilted. Taste for salt and correct the seasoning, if necessary.
Transfer to a salad bowl and garnish with the chopped egg. Serve warm.
1972 James A. Beard