You guys, I LOVE this salad. This vinaigrette is my favorite, so that’s why I called it my Favorite Spinach Salad with Shallot Vinaigrette. Let me tell you why.
You see, this dressing is warm and gets poured over the spinach while it’s warm, so it makes the spinach slightly wilted and…yum!
While it may seem strange and a total eye roll since I’m a dietitian, but I really love salad, like really love it. Some of my early memories as a kid were going to the salad bar at a steakhouse and getting salad and going back for more. When my cousin and siblings would forgo the actual vegetables, that’s what I stocked up on. To this day, I’d be super disappointed without mushrooms and peas on a salad bar buffet.
So, when I make salads at home, I’m usually the one to finish of the bowl because I don’t want any to go to waste. Yes, I do have a kid who doesn’t really love salad. Maybe one day.
This salad is one I make more than most because I know my husband loves it too. I usually pour the dressing on at least 15 minutes before I serve it to wilt down the spinach just a tad. I’m not sure I would endorse a wilted salad usually, but it works here.
This salad also has parmesan shavings and some chopped chives, but I’ve made this plenty of time with neither, so it’s really your call.
Spinach is a powerhouse of nutrition. It’s high in vitamin K and has just about every other important vitamin and mineral you might look for to stay healthy. See the nutrition facts below to get a good idea of the nutrition in spinach. And just like any green, it’s packed full of water, so consider it a hydrating vegetable as well.
I hope you try my Favorite Spinach Salad with Shallot Vinaigrette, because it might just become one of your favorites too!
Pair it with these amazing mains for a complete meal:
- Creamy Sundried Tomato Chicken
- Roasted Salmon with Butternut Squash, Onions, and Farfalle
- Not Your 80s Potato Stroganoff
If you need more meal ideas, check out my new cookbook Live to Eat Well, available NOW!Print
1/4 cup extra virgin olive oil
2 large shallots, sliced (about 1/2 cup sliced shallots)
2 tablespoons fresh lemon juice
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
8 cups baby spinach
1/4 cup parmesan shavings
1 tablespoon fresh chopped chives
In a small skillet over medium heat, add olive oil and shallots and let saute for 3-4 minutes or until they start to turn translucent.
Whisk in lemon juice, dijon mustard, salt and pepper. Turn off heat.
Add spinach to a large bowl and toss with warm vinaigrette.
Add parmesan and chives to the top.