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{{Short description|Salad of green leaves}}
{{Short description|Salad of green leaves}}
{{Infobox prepared food
{{Infobox prepared food
| name = Spinach brittle
| name = Spinach salad
| image = Flickr - cyclonebill - Salat af spinat, blommetomater, gedeost og valnøddeolie.jpg
| image = Classic spinach salad.jpg
| image_size = 250px
| image_size = 250px
| caption = Spinach salad with plum tomatoes, goat cheese and walnut oil
| caption = Classic spinach salad
| alternate_name =
| alternate_name =
| country =
| country =
| region =
| region =
| creator =
| creator =
| course =
| course = Main dish or side dish
| type = [[Salad]]
| type = [[Salad]]
| served =
| served = Room temperature or warm
| main_ingredient = [[Spinach]]
| main_ingredient = [[Spinach]]
| variations =
| variations =
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| other =
| other =
}}
}}
'''Spinach salad''' is a [[salad]] with [[spinach]] as its main [[ingredient]]. Common additional ingredients include [[tomatoes]], [[Egg (food)|eggs]], [[cheese]], slivered [[almond]]s, [[walnut]]s and/or fresh or dried berries, such as cranberry, or [[strawberry]].
'''Spinach salad''' is a salad with [[spinach]] as its main ingredient. In the US, a version dressed in a hot bacon dressing which slightly wilts the spinach was popular in the 1970s and into the 1980s and has been called the classic version.


Versions exist in [[Persian cuisine|Persian]], [[Georgian cuisine|Georgian]], and [[Chinese cuisine|Chinese cuisines]], and a US version in the early 1900s used cooked spinach in a [[molded salad]].
⚫
Spinach salad is classically served with a warm [[bacon]] or [[vinaigrette]] dressing, but variations are endless.<ref name = "Simply">{{cite book | title= Simply Salads: More than 100 Creative Recipes You Can Make in Minutes from Prepackaged Greens | author = Jennifer Chandler |

⚫
year= 2007 | publisher= Thomas Nelson Inc. | isbn= 9781418577742 | page= 19 |url = https://books.google.com/books?id=5H7_p9yKQMcC&dq=spinach+salad&pg=PA248 | access-date = 9 July 2015 }}</ref><ref name = "JOC">{{cite book | title= Joy of Cooking, 1997 |author1=Irma S. Rombauer |author2=Marion Rombauer Becker |author3=Ethan Becker |author4=Maria Guarnaschelli |
== Ingredients, preparation and serving ==
[[File:Salad_fixins_(3368228269).jpg|thumb|Washed spinach, fried [[bacon]], eggs, and [[scallions]] are set out to make a spinach salad.]]
⚫
Common additional ingredients include [[tomatoes]], [[Egg (food)|eggs]], [[cheese]], slivered [[almond]]s, [[walnut]]s and/or fresh or dried berries, such as cranberry or [[strawberry]]. Spinach salad and its various recipes is possibly one of the favorite salads for many. Spinach salad is classically served with a warm [[bacon]] or [[vinaigrette]] dressing, but variations are endless.<ref name="Simply">{{cite book | title= Simply Salads: More than 100 Creative Recipes You Can Make in Minutes from Prepackaged Greens | author = Jennifer Chandler |
⚫
year= 2007 | publisher= Thomas Nelson Inc. | isbn= 9781418577742 | page= 19 |url = https://books.google.com/books?id=5H7_p9yKQMcC&dq=spinach+salad&pg=PA248 | access-date = 9 July 2015 }}</ref><ref name="JOC">{{cite book | title= Joy of Cooking, 1997 |author1=Irma S. Rombauer |author2=Marion Rombauer Becker |author3=Ethan Becker |author4=Maria Guarnaschelli |
year= 1997 | publisher= Simon and Schuster | location= New York, New York USA | isbn= 9780684818702 | pages= 213–214 |url = https://books.google.com/books?id=tbyW2LeXIOkC&dq=spinach+salad&pg=PA213 | access-date = 9 July 2015 }}</ref>
year= 1997 | publisher= Simon and Schuster | location= New York, New York USA | isbn= 9780684818702 | pages= 213–214 |url = https://books.google.com/books?id=tbyW2LeXIOkC&dq=spinach+salad&pg=PA213 | access-date = 9 July 2015 }}</ref>

The salad can be served as a main dish or a side dish.<ref>{{Cite web |last=Musgrave |first=Christina |date=2021-07-26 |title=Warm Spinach Salad Recipe |url=https://www.mashed.com/466040/warm-spinach-salad-recipe/ |access-date=2024-04-10 |website=[[Static Media|Mashed]] |language=en-US}}</ref><ref>{{Cite web |last=Denby |first=Laura |date=20 December 2023 |title=14 Spinach Salad Recipes That Are Hearty Enough for a Fast Weeknight Meal |url=https://www.foodnetwork.com/recipes/photos/spinach-salad-recipes |access-date=2024-04-11 |website=[[Food Network]] |language=en}}</ref> The classic version with hot bacon dressing is typically served warm; it was developed with mature spinach as the main ingredients, but as baby spinach became available in supermarkets it became more widely used in the dish.<ref name=":6" /> A 1983 ''New York Times'' recipe by [[Florence Fabricant]] using mature spinach called for the spinach to be washed, dried, and torn into pieces before dressing.<ref>{{Cite web |last=Fabricant |first=Florence |author-link=Florence Fabricant |date=6 March 1983 |title=Popeye's Favorite Food is Even Better Fresh |url=https://www.nytimes.com/1983/03/06/nyregion/food-popeye-s-favorite-vegetable-is-even-better-fresh.html |website=[[The New York Times]]}}</ref>

== Popularity ==
Spinach salad's popularity likely arose because spinach is one of the earliest of salad greens to emerge in the spring in [[Temperate climate|temperate climates]].<ref name=":2" /><ref name=":3" /> Before long-distance shipping of refrigerated produce became common, those living in climates where leafy greens were not available year around eagerly anticipated the appearance of perishable early greens such as spinach and asparagus. Spinach emerges before [[dandelion greens]], which were a traditional European early-spring salad green also often dressed with a hot bacon dressing, particularly in Germany.<ref name=":4">{{Cite web |date=2012-09-21 |title=Spinach Salad with Hot Bacon Dressing |url=https://www.saveur.com/article/Recipes/Spinach-Salad-with-Hot-Bacon-Dressing/ |access-date=2024-04-10 |website=[[Saveur]] |language=en}}</ref><ref name=":5">{{Cite web |date=2011-09-19 |title=Best Wine to Pair With Spinach Salad |url=https://www.intowine.com/best-wine-pair-spinach-salad |access-date=2024-04-11 |website=[[IntoWine]] |language=en}}</ref> ''The New York Times''<nowiki/>' [[Melissa Clark]] noted that the appearance of baby spinach in supermarkets, eliminating the need for time-consuming rinsing, de-stemming, and chopping of the mature leaves, increased her willingness to treat the dish as a weeknight dinner option.<ref name=":6">{{Cite web |last=Clark |first=Melissa |author-link=Melissa Clark |date=28 November 2016 |title=A Warm Spinach Salad, Wearing Pancetta and Egg |url=https://www.nytimes.com/2016/11/28/dining/warm-spinach-salad-pancetta-egg.html |website=[[The New York Times]]}}</ref>

''[[Saveur]],'' [[Southern Living|''Southern Living'']], ''The New York Times'', and [[Thekitchn.com|''TheKitchn'']] called the hot-bacon-dressed spinach salad a classic.<ref name=":4" /><ref>{{Cite web |last=Brownfield |first=Elizabeth |date=19 April 2023 |title=Spinach Salad With Warm Bacon Dressing |url=https://www.southernliving.com/spinach-salad-with-warm-bacon-dressing-7377765 |access-date=2024-04-10 |website=[[Southern Living]] |language=en}}</ref><ref>{{Cite web |last=Crowder |first=Sarah E. |date=1 May 2019 |title=Spinach Salad with Warm Brown Butter Dressing |url=https://www.thekitchn.com/recipe-spinach-salad-with-warm-brown-butter-dressing-210869 |access-date=2024-04-11 |website=[[Kitchn]] |language=en}}</ref><ref name=":6" />

== Variations ==
Spanakit is a spinach salad with [[Persian cuisine|Persian]] origins; its name refers to the [[Persian language|Persian]] word ''aspanakh'', or spinach.<ref name=":0">{{Cite book |last=Nathan |first=Joan |author-link=Joan Nathan |url=https://books.google.com/books?id=bfGmDAAAQBAJ&q=king+solomon%27s+table |title=King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook |date=2017-04-04 |publisher=Knopf Doubleday Publishing Group |year=2017 |isbn=978-0-385-35115-7 |pages=339–342 |language=en}}</ref><ref name=":1">{{Cite web |last=Nathan |first=Joan |title=Racha's Spinach Salad with Walnuts and Cilantro (Spanakit) |url=https://www.splendidtable.org/story/2017/05/09/racha-s-spinach-salad-with-walnuts-and-cilantro-spanakit |access-date=2024-04-10 |website=[[Splendid Table]]}}</ref><ref>{{Cite book |last=Davidson |first=Alan |editor-first1=Tom |editor-last1=Jaine |author-link=Alan Davidson (food writer) |date=2014-01-01 |title=The Oxford Companion to Food |url=http://dx.doi.org/10.1093/acref/9780199677337.001.0001 |doi=10.1093/acref/9780199677337.001.0001|isbn=978-0-19-967733-7 }}</ref> According to [[Joan Nathan]] it is "a very old recipe".<ref name=":0" /><ref name=":1" /> The dish contains ground spinach and ground nuts.<ref name=":0" /><ref name=":1" />

In [[Northeast China|Dongbei]], China, a salad of blanched spinach and peanuts is common and traditionally served as an appetizer.<ref>{{Cite web |last=Sin |first=Lucas |date=27 July 2022 |title=Chinese Spinach and Peanut Salad |url=https://www.seriouseats.com/chinese-spinach-and-peanut-salad-recipe-6265685 |access-date=2024-04-11 |website=[[Serious Eats]] |language=en}}</ref>

[[Ispanakhi Matsvnit]] is a [[Georgian cuisine|Georgian]] salad of cooked and minced [[spinach]] mixed with [[yoghurt]].<ref name="Ref">The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, p. 134, Darra Goldstein ([[University of California Press]], 1999)</ref>
[[File:Wilted_Spinach_Salad_(7562739944).jpg|thumb|Wilted spinach salad]]
According to [[Alton Brown]], a spinach salad dressed in warm bacon dressing likely originated among the [[Pennsylvania Dutch]].<ref name=":3">{{Cite web |date=2019-05-08 |title=Dining In: Spinach is here, as fresh as it gets |url=https://buckscountyherald.com/stories/dining-in-spinach-is-here-as-fresh-as-it-gets,1281 |access-date=2024-04-10 |website=[[The Bucks County Herald]] |language=en}}</ref><ref name=":5" /> Variations of the salad with a hot bacon dressing, also called ''wilted spinach salad'', became popular in the 1970s in the United States and often included canned [[Mandarin orange|mandarin oranges]], [[blue cheese]] and hard-boiled eggs.<ref>{{Cite web |last=D'Arabian |first=Melissa |author-link=Melissa d'Arabian |date=2 June 2015 |title=Take the '70s out of wilted spinach salad |url=https://www.cjonline.com/story/entertainment/local/2015/06/02/take-70s-out-wilted-spinach-salad/16628902007/ |access-date=2024-04-10 |website=[[The Topeka Capital-Journal]] |language=en-US}}</ref><ref name=":2" /> The spinach salad with hot bacon dressing remained popular into the 1980s but by the early 2000s had fallen out of style; according to [[Wolfgang Puck]] writing in 2010, "You practically have to send out a search party to find one in fine restaurants these days." Puck speculated that the salad had become so ubiquitous that "people burned out on it".<ref name=":2">{{Cite web |last=Puck |first=Wolfgang |author-link=Wolfgang Puck |date=27 January 2010 |title=An opportunity to bring back warm spinach salad |url=https://www.columbiatribune.com/story/lifestyle/food/2010/01/27/an-opportunity-to-bring-back/21481931007/ |access-date=2024-04-10 |website=[[Columbia Daily Tribune]] |language=en-US}}</ref>

== History ==
Recipes for spinach salad at the start of the 20th century were quite different from modern versions; rather than a fresh salad the dish was a [[Mold (cooking implement)|molded]] salad made from cooked spinach.<ref>{{Cite book |last=Mower |first=Robin M. |title=The Oxford Encyclopedia of Food and Drink in America |date=2013 |publisher=Oxford University Press |isbn=978-0-19-973496-2 |editor-last=Smith |editor-first=Andrew F. |edition=2nd |location=New York, NY |pages=350 |chapter=Spinach}}</ref>


==See also==
==See also==
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[[Category:Salads]]
[[Category:Salads]]
[[Category:Spinach dishes]]
[[Category:Spinach dishes]]

{{food-stub}}

Latest revision as of 21:26, 22 April 2024

Spinach salad
Classic spinach salad
TypeSalad
CourseMain dish or side dish
Serving temperatureRoom temperature or warm
Main ingredientsSpinach

Spinach salad is a salad with spinach as its main ingredient. In the US, a version dressed in a hot bacon dressing which slightly wilts the spinach was popular in the 1970s and into the 1980s and has been called the classic version.

Versions exist in Persian, Georgian, and Chinese cuisines, and a US version in the early 1900s used cooked spinach in a molded salad.

Ingredients, preparation and serving[edit]

Washed spinach, fried bacon, eggs, and scallions are set out to make a spinach salad.

Common additional ingredients include tomatoes, eggs, cheese, slivered almonds, walnuts and/or fresh or dried berries, such as cranberry or strawberry. Spinach salad and its various recipes is possibly one of the favorite salads for many. Spinach salad is classically served with a warm bacon or vinaigrette dressing, but variations are endless.[1][2]

The salad can be served as a main dish or a side dish.[3][4] The classic version with hot bacon dressing is typically served warm; it was developed with mature spinach as the main ingredients, but as baby spinach became available in supermarkets it became more widely used in the dish.[5] A 1983 New York Times recipe by Florence Fabricant using mature spinach called for the spinach to be washed, dried, and torn into pieces before dressing.[6]

Popularity[edit]

Spinach salad's popularity likely arose because spinach is one of the earliest of salad greens to emerge in the spring in temperate climates.[7][8] Before long-distance shipping of refrigerated produce became common, those living in climates where leafy greens were not available year around eagerly anticipated the appearance of perishable early greens such as spinach and asparagus. Spinach emerges before dandelion greens, which were a traditional European early-spring salad green also often dressed with a hot bacon dressing, particularly in Germany.[9][10] The New York Times' Melissa Clark noted that the appearance of baby spinach in supermarkets, eliminating the need for time-consuming rinsing, de-stemming, and chopping of the mature leaves, increased her willingness to treat the dish as a weeknight dinner option.[5]

Saveur, Southern Living, The New York Times, and TheKitchn called the hot-bacon-dressed spinach salad a classic.[9][11][12][5]

Variations[edit]

Spanakit is a spinach salad with Persian origins; its name refers to the Persian word aspanakh, or spinach.[13][14][15] According to Joan Nathan it is "a very old recipe".[13][14] The dish contains ground spinach and ground nuts.[13][14]

In Dongbei, China, a salad of blanched spinach and peanuts is common and traditionally served as an appetizer.[16]

Ispanakhi Matsvnit is a Georgian salad of cooked and minced spinach mixed with yoghurt.[17]

Wilted spinach salad

According to Alton Brown, a spinach salad dressed in warm bacon dressing likely originated among the Pennsylvania Dutch.[8][10] Variations of the salad with a hot bacon dressing, also called wilted spinach salad, became popular in the 1970s in the United States and often included canned mandarin oranges, blue cheese and hard-boiled eggs.[18][7] The spinach salad with hot bacon dressing remained popular into the 1980s but by the early 2000s had fallen out of style; according to Wolfgang Puck writing in 2010, "You practically have to send out a search party to find one in fine restaurants these days." Puck speculated that the salad had become so ubiquitous that "people burned out on it".[7]

History[edit]

Recipes for spinach salad at the start of the 20th century were quite different from modern versions; rather than a fresh salad the dish was a molded salad made from cooked spinach.[19]

See also[edit]

References[edit]

  1. ^ Jennifer Chandler (2007). Simply Salads: More than 100 Creative Recipes You Can Make in Minutes from Prepackaged Greens. Thomas Nelson Inc. p. 19. ISBN 9781418577742. Retrieved 9 July 2015.
  2. ^ Irma S. Rombauer; Marion Rombauer Becker; Ethan Becker; Maria Guarnaschelli (1997). Joy of Cooking, 1997. New York, New York USA: Simon and Schuster. pp. 213–214. ISBN 9780684818702. Retrieved 9 July 2015.
  3. ^ Musgrave, Christina (2021-07-26). "Warm Spinach Salad Recipe". Mashed. Retrieved 2024-04-10.
  4. ^ Denby, Laura (20 December 2023). "14 Spinach Salad Recipes That Are Hearty Enough for a Fast Weeknight Meal". Food Network. Retrieved 2024-04-11.
  5. ^ a b c Clark, Melissa (28 November 2016). "A Warm Spinach Salad, Wearing Pancetta and Egg". The New York Times.
  6. ^ Fabricant, Florence (6 March 1983). "Popeye's Favorite Food is Even Better Fresh". The New York Times.
  7. ^ a b c Puck, Wolfgang (27 January 2010). "An opportunity to bring back warm spinach salad". Columbia Daily Tribune. Retrieved 2024-04-10.
  8. ^ a b "Dining In: Spinach is here, as fresh as it gets". The Bucks County Herald. 2019-05-08. Retrieved 2024-04-10.
  9. ^ a b "Spinach Salad with Hot Bacon Dressing". Saveur. 2012-09-21. Retrieved 2024-04-10.
  10. ^ a b "Best Wine to Pair With Spinach Salad". IntoWine. 2011-09-19. Retrieved 2024-04-11.
  11. ^ Brownfield, Elizabeth (19 April 2023). "Spinach Salad With Warm Bacon Dressing". Southern Living. Retrieved 2024-04-10.
  12. ^ Crowder, Sarah E. (1 May 2019). "Spinach Salad with Warm Brown Butter Dressing". Kitchn. Retrieved 2024-04-11.
  13. ^ a b c Nathan, Joan (2017-04-04). King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World: A Cookbook. Knopf Doubleday Publishing Group. pp. 339–342. ISBN 978-0-385-35115-7.{{cite book}}: CS1 maint: date and year (link)
  14. ^ a b c Nathan, Joan. "Racha's Spinach Salad with Walnuts and Cilantro (Spanakit)". Splendid Table. Retrieved 2024-04-10.
  15. ^ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
  16. ^ Sin, Lucas (27 July 2022). "Chinese Spinach and Peanut Salad". Serious Eats. Retrieved 2024-04-11.
  17. ^ The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, p. 134, Darra Goldstein (University of California Press, 1999)
  18. ^ D'Arabian, Melissa (2 June 2015). "Take the '70s out of wilted spinach salad". The Topeka Capital-Journal. Retrieved 2024-04-10.
  19. ^ Mower, Robin M. (2013). "Spinach". In Smith, Andrew F. (ed.). The Oxford Encyclopedia of Food and Drink in America (2nd ed.). New York, NY: Oxford University Press. p. 350. ISBN 978-0-19-973496-2.
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