Spinach salad with pine nut dressing

8 Servings

Ingredients

Quantity Ingredient
⅔ cup Pine nuts (pignolia) OR slivered almonds
7 tablespoons Olive oil; or salad oil
2½ tablespoon Wine vinegar
⅛ teaspoon Ground nutmeg
½ teaspoon Grated lemon peel
½ teaspoon Dried tarragon
1½ pounds Fresh spinach (wash well-stems removed)
Salt

Directions

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 Recipe by: Jo Merrill Posted to TNT - Prodigy's Recipe Exchange Newsletter by MDFD30F@... (MS J MERRILL) on Jul 26, 1997

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