Wilted Spinach and Basil Salad with Warm Balsamic Vinaigrette and Toasted Dulse

An Eating for Health, nutrient-dense, version of traditional spinach salad. Toasting the dulse, a mineral-rich booster food, creates a crunchy texture and flavor reminiscent of bacon. Nutritional yeast, another powerful booster food, is sprinkled on top of the salad. Gently wilting the spinach with the warm dressing makes it more digestible.


Photo by WineandButter Blog


1/2 cup dulse pieces, loosely packed

3/4 cup pine nuts

12 cups baby spinach leaves

3 cups basil leaves, chiffonade

1/4-1/2 cup olive oil

1 pinch sea salt

1/3 cup aged balsamic vinegar

4 cloves garlic, finely chopped

2 Tbs nutritional yeast

Salt and Pepper, for taste


1. Heat the oven to 350 F. Place the dulse on a baking sheet, lined with parchment paper. Place in the oven and toast for 10-15 minutes, until crispy. Set aside.

2. Place the pine nuts on a parchment-lined baking sheet and toast in the 350 F oven for 6-8 minutes.

3. Toss the spinach and basil leaves together in a large bowl. Drizzle with enough of the olive oil to lightly coat and sprinkle with a pinch of salt.

4. In a pan on medium-low heat, add the balsamic vinegar and garlic. Warm through for about 5 minutes and toss the spinach and basil with just enough dressing to coat.

5. Sprinkle with 2 Tbs nutritional yeast and season with salt and pepper. Toss together to combine.

6. Crumble the dulse over the salad and serve immediately.