This recipe for Wilted Spinich Salad, by Marilyn Randolph, is from The Gallimere Beach Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Fresh Spinich Olive Oil 1/2 cup Chopped Pecans Minced Shallots Balsamic Vinegar salt and pepper
Fill salad bowl with washed and torn spinich. Heat 1/4 cup olive oil in skillet until shiney and hot. Add chopped pecans and shallots. Sizzle until starting to brown. quickly pour over spinich and toss well. The hotter the oil the better the wilt. Sprinkle with balsamic vinegar. Salt and pepper to taste.
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