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Spinach Salad with Pine Nut Dressing

Yield 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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.