This mouth-watering vegetarian wilted spinach salad boasts baby spinach tossed with sauteed red onions, melty feta, olive oil, vinegar, and hard-boiled eggs. Meat-eaters can top theirs with bacon.
Yield: 4side salads or 2 main dish salads
Ingredients
6cupsfresh baby spinach leaveswashed and dried
5tablespoonsolive oildivided
1medium red onioncut into 1/4-inch thick wedges with some core attached
2hard-boiled eggsdiced
3/4cupcrumbled feta cheese
2tablespoonsapple cider vinegar
Kosher or other coarse salt and freshly ground black pepper
Optional bacon - per serving
1slicebaconcooked, drained, cooled, and chopped
Instructions
Add spinach to a large bowl.
Heat two tablespoons olive oil in a large skillet over medium heat-high. Add onions and saute, stirring occasionally, until softened and some bits are brown, about 7 minutes.
Remove skillet from heat. Pour onions over spinach. Top with egg.
Add remaining 3 tablespoons olive oil to skillet and stir in the feta cheese. Stir in unheated skillet until the cheese begins to melt, about 1 minute. Stir in the apple cider vinegar and season to taste with salt and pepper.
Pour the cheese mixture over the salad. Toss thoroughly to coat and wilt the spinach slightly.
Divide between four plates. Top individual servings with chopped bacon if desired.