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.

Yield: Makes 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 87%
  • Protein: 3.1g
  • Fat: 9.4g
  • Saturated fat: 1.4g
  • Carbohydrate: 3.1g
  • Fiber: 2.1g
  • Sodium: 45mg
  • Cholesterol: 0.0mg


  • 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


  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.
  2. 2. In a large bowl, combine nuts, tarragon, lemon peel, nutmeg, oil, and vinegar.
  3. 3. Add spinach leaves, mix well, and season to taste with salt. Spoon onto salad plates.
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