Spinach Salad with Pine Nut Dressing

Notes: Up to 2 days ahead, crisp spinach. Up to 1 day ahead, toast nuts and make dressing; cover and chill separately.
Makes 10 to 12 servings


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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


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.

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

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

Created date

October 2003

Nutritional Information

Calories 98
Caloriesfromfat 87 %
Protein 3.1 g
Fat 9.4 g
Satfat 1.4 g
Carbohydrate 3.1 g
Fiber 2.1 g
Sodium 45 mg
Cholesterol 0.0 mg