Published March 1, 2002.
For a wilted spinach salad recipe that would give us a not-too-greasy dressing and spinach with a slight but satisfying crunch, we cut back on the usual 4:1 ratio of oil to acid and added the lemon juice or vinegar once the oil and other ingredients had been heated to maintain brightness. To avoid overly wilted spinach, we used a mere ΒΌ cup of dressing for 6 cups of greens in our spinach salad recipe.
We prefer the ease of prewashed baby spinach, sold in 5-ounce packages in most supermarkets. If you choose to use bunched baby spinach instead, make sure to wash and dry the leaves well.
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