Wilted Spinach Salad With Sherry Vinaigrette

• 12 ounces fresh spinach (washed, drained, patted dry)
• 1/2 cup thinly sliced shallot
• 1/3 cup sherry wine vinegar or 1/3 cup red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons sliced almonds
• 1/4 teaspoon smoked paprika (optional) or 1/4 teaspoon hot paprika (optional)
• 1/3 cup reduced-sodium vegetable broth or 1/3 cup chicken broth
• 1/4 cup chopped black olives, such as Kalamata

1. Place spinach in a large bowl.
2. Place shallot, vinegar and oil in a large skillet over medium heat.
3. Cook, stirring often, until the liquid is nearly evaporated.
4. Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more.
5. Stir in broth and olives and bring to a simmer.
6. Immediately pour the dressing over the spinach and toss until slightly wilted.
7. Serve.

fresh spinach, shallot, sherry wine vinegar, extra virgin olive oil, almonds, paprika, vegetable broth, black olives

Taken from www.food.com/recipe/wilted-spinach-salad-with-sherry-vinaigrette-347056 (may not work)