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

Recipe from


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


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.

November 1998
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