Thursday, January 17, 2013

Thursday in the kitchen: The side salad updated

Spinach Salad

3-4 C. Baby Spinach leaves, washed and stems removed
1/4 C. Pine nuts
1/3 C. Olive Oil
1 1/2 Tbsp. White Wine Vinegar
1/2 Tbsp. Mustard (I use Dijon)
Salt and Pepper to taste.

Place the spinach leaves in a sald bowl. In hot skilled, toast the pine nuts by shaking the skillet for 2-3 minutes. Then let cool. Mix the last ingredients together in a small bowl. Toss the spinach with the dressing and serve in 4 bowls. Sprinkle pine nuts on top.

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