The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.
Wilted Spinach Salad
with Caramelized Apples and Creamy Curry Dressing
A wilted salad is one in which the greens are lightly steamed or, more commonly, left raw and topped with a warm ingredient or salad dressing that wilts them. Spinach, arugula, and dandelion greens are tender and lend themselves well to such a preparation. I used spinach, the mildest in flavor, for this seasonal recipe. While the dressing in this wilted salad is not cooked, the apples are sautéed until they are dark golden brown in color, are then immediately spooned over the spinach.
1 bunch fresh spinach (about 10-12 oz.), cleaned and cut into bite-sized
2. Heat olive oil in medium-sized skillet over medium-high heat. Sprinkle apple slice with lemon juice and a pinch of salt. Cook apples in oil until deep golden brown color. They should be soft on the outside and cooked through but still hold their shape.
3. While the apples are cooking, toss the spinach with the dressing and onions.
4. Pour cooked apples with all their juices over prepared salad and sprinkle with toasted walnuts. Season with freshly ground black pepper, if desired.
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