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Spinach
Salad
with dried Cranberries &
Pine Nuts
source:
photograph created by www.finedinings.com
Serves 4 to 6
2 tablespoons fresh orange juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste
1 - 6 ounce package Baby Spinach Leaves, rinsed
2 tablespoons dried cranberries
3 tablespoons pine nuts, toasted
In a small bowl combine orange juice,
balsamic vinegar, Dijon mustard, olive oil, salt and pepper.
Place spinach in a large bowl, add the dressing, cranberries and pine nuts,
toss lightly and serve.
adapted from a recipe by Lisa Keys, CT.
Wine suggestion: Champagne
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