A crisp cold salad is always great with something like low-carb “bread” sticks but today Michael and I felt like something a little different, so I made us a warm wilted spinach salad.
- 3 TBSP Olive Oil
- 2 TBSP white wine or coconut vinegar
- ½ tsp Dijon mustard
- Fresh ground pepper and kosher salt to taste
- 3 cloves fresh garlic; minced
- ¼ cup red onion, thinly sliced and separated into rings
- 6 ounces fresh baby spinach
- Heat olive oil, vinegar, mustard, salt and pepper in a large pan.
- Add garlic and onion and saute 2 minutes.
- Add spinach to pan, tossing until wilted.
- Serve warm.
If you eat 1/4 of the batch it is only 2 net carbs, if you are like us and ate it as your meal with some cheesy “bread” sticks it it would be 4 net carbs for the whole 1/2 batch.
I made mine with coconut vinegar, which I keep in the house for making chicken adobo. It’s a nice light vinegar that I buy on Amazon that has a lot more nutrition than apple cider or white vinegar. If you have white wine or champagne vinegar in the house that works fine too.
We like this recipe which is a little lighter than those that call for bacon fat in the dressing, although I have to say I love that kind in the cold-weather months! This one is great with some diced strawberries or blueberries tossed into the salad too!
Do you have a favorite wilted salad? I love hearing from you! Please leave a link in your comment below! In the meantime if you like this recipe please take a second to give it a thumbs up and share it with your friends using the social media links below.
Ciao for now!
*articles may contain affiliate links to help feed my blogging habit and family*
Always consult your healthcare professional if you are currently taking medication, pregnant, trying to get pregnant, nursing, or if you have any other health condition before taking any products mentioned or applying any information contained herein.