Published March 1, 2002.
For a salad with bright flavors and a lilting texture, go easy on the oil and heavy on the seasonings, and use a light hand to dress the greens.
Wilted spinach salads are generally simple to make, but there are two possible pitfalls: The dressing tends to be greasy and dull-tasting, and the spinach overly wilted and mushy.
We wanted a dressing that wasn't too greasy and spinach that retained a slight but satisfying crunch.
Cut back on the usual 4-to-1 ratio of oil to acid so as not to overpower the delicate spinach, and add the lemon juice or vinegar once the oil and other ingredients have been heated to maintain brightness. To avoid overly wilted spinach, use just 1/4 cup of dressing for 6 cups of greens.
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