Spinach, Pistachio, and Pecorino Salad

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Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas 
Yield
Serves 4 (serving size: 1 1/4 cups)
Robin Bashinsky
July 2016
RECIPE BY Cooking Light

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons cider vinegar
  • 1/2 teaspoon honey
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 cup thinly vertically sliced red onion
  • 1/4 cup chopped roasted, unsalted pistachios
  • 1 (5-oz.) pkg. baby spinach
  • 1 ounce pecorino Romano cheese, shaved (about 1/4 cup)

Nutritional Information

  • Calories 153
  • Fat 12.5g
  • Satfat 3.1g
  • Monofat 6.8g
  • Polyfat 1.8g
  • Protein 4g
  • Carbohydrate 8g
  • Fiber 3g
  • Cholesterol 8mg
  • Iron 2mg
  • Sodium 257mg
  • Calcium 99mg
  • Sugars 2g
  • Est. added sugars 1g

How to Make It

Step 1

Combine first 5 ingredients in a small bowl, stirring with a whisk.

Step 2

Combine onion, nuts, and spinach in a bowl. Add oil mixture; toss to coat. Sprinkle with cheese.

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