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a tasty dinner party leafy vegetable
entree....
plate up individually or put on a buffet table, either way,
your guests will certainly want more of this, the dressing is
outstanding and goes so well with everything
Spinach
Salad
with
Toasted 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
6 ounce package Baby Spinach Leaves, rinsed
2 tablespoons dried cranberries
3 tablespoons pine nuts, toasted
Make the dressing ingredients by
whisking together in a small bowl the orange juice,
balsamic vinegar, Dijon mustard, extra-virgin olive oil, salt and pepper. Set aside.
Put baby spinach in a large bowl, pour dressing over tossing lightly, sprinkle
with dried cranberries and pine nuts and serve.
adapted from a recipe by Lisa Keys, CT.
Wine suggestion: Champagne
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