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Spinach Salad with Pine Nut Dressing





Yields
Makes 10 to 12 servings

Notes: Up to 2 days ahead, crisp spinach. Up to 1 day ahead, toast nuts and make dressing; cover and chill separately.

 1/2 cup pine nuts
 1/2 teaspoon dried tarragon
 1/2 teaspoon grated lemon peel
 1/4 teaspoon ground nutmeg
 1/3 cup extra-virgin olive or salad oil
 1/3 cup white wine vinegar
 1 1/2 pounds (about 4 qt.) baby spinach leaves, rinsed and crisped
  Salt
Step 1
1

Pour nuts into a 10- to 12-inch frying pan over medium heat. Shake pan and stir nuts often until pale gold, about 2 minutes. Pour from pan, let cool, and coarsely chop.

Step 2
2

In a large bowl, combine nuts, tarragon, lemon peel, nutmeg, oil, and vinegar.

Step 3
3

Add spinach leaves, mix well, and season to taste with salt. Spoon onto salad plates.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories98
% Daily Value *
Total Fat 9.4g13%

Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 45mg2%
Total Carbohydrate 3.1g2%

Dietary Fiber 2.1g8%
Protein 3.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.