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Wilted Spinach Salad

Wilted Spinach Salad

Chef Matthew Sunderland

Chandler's at Yankee Candle, www.yankeecandle.com, Deerfield, MA


  • 4 oz spinach, cleaned and stemmed
  • 3-4 oz button mushrooms, sliced
  • 1-2 oz red onion, sliced thin
  • 6 oz extra virgin olive oil
  • 2-3 oz balsamic vinegar
  • salt & pepper to taste
  • sugar, to taste (optional)
  • 1 large clove garlic
  • 1 pinch dry mustard


Mix all except the first three ingredients to make the vinaigrette and leave overnight in the refrigerator.

Add about 1 tablespoon of dressing per salad serving to a hot sauté pan, add the spinach and toss lightly until wilted.

Transfer to a plate and top with the mushrooms and onions.