8. 1/4 cup chopped black olivesPreparation<br />Place spinach in a large bowl.<br />Place shallot, vinegar and oil in a large skillet over medium heat. Cook, stirring often, until the liquid is nearly evaporated. Add almonds and paprika (if using) and cook, stirring, until fragrant, about 1 minute more. Stir in broth and olives and bring to a simmer. Immediately pour the dressing over the spinach and toss until slightly wilted.<br />Nutrition<br />Per serving : 78 Calories; 6 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 2 g Protein; 2 g Fiber; 94 mg Sodium; 340 mg Potassium<br />Tips & Notes<br />Note: Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.<br />Weights & Measures<br />10 ounces trimmed mature spinach=about 10 cups raw<br />10 ounces baby spinach=about 8 cups raw<br />
![Wilted Spinach Salad with Sherry Vinaigrette<br />http://www.eatingwell.com/recipes/wilted_spinach_salad_with_sherry_vinaigrette.html<br />From EatingWell: September/October 2008<br />lefttopThis wilted spinach salad doesn't follow the bacon-and-egg tradition but it's big on flavor with rich sherry vinegar, a touch of smoky paprika and briny olives.<br />6 servings, about 1 1/2 cups each | Active Time: 15 minutes | Total Time: 15 minutes<br />Ingredients<br />,[object Object]](https://image.slidesharecdn.com/wiltedspinachsaladwithsherryvinaigrette-101201201232-phpapp01/85/Spinach-Recipes-1-320.jpg)
