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Spinach Salad with Pine Nut Dressing
Recipe By : Jo Merrill
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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2/3 cup pine nuts (pignolia)
OR slivered almonds
7 tablespoons olive oil -- or salad oil
2 1/2 tablespoons wine vinegar
1/8 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
1/2 teaspoon dried tarragon
1 1/2 pounds fresh spinach
(wash well-stems removed)
salt
Tossed with toasted pine nuts and a hint of lemon, fresh spinach takes on a
Mediterranean flavor.
Spread pine nuts in a shallow baking pan and toast in a 350 degree oven,
stirring occasionally, until lightly browned, 5-8 minutes; let cool.
In a bowl, combine pine nuts, oil, vinegar, nutmeg, lemon peel, and
tarragon. Cover and let stand at room temperature for at least 30 minutes
or until the next day.
To serve, select large leaves from the spinach and use to line 8 salad
plates. Cut remaining leaves into thin slivers; mound on plates. Stir
dressing to blend then drizzle over salads. Season to taste with salt.
Recipe from Sunset All Time Favorite Recipes--Jo Merrill
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