Spinach-Pine nut salad

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Spinach-Pine Nut Salad

 

Recipe By :Annette Gooch, Cole Publishing

Serving Size : 6 Preparation Time :0:00

Categories : Greens Salads and Dressings

 

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds fresh spinach (2 bunches)

1 red onion -- sliced thinly

1/2 cup grated carrots

1/2 cup toasted pine nuts

1/4 cup Greek Kalamata olives -- pitted

1 cup crumbled part-skim feta cheese

2 tablespoons olive oil

1 tablespoon wine vinegar

1 teaspoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper -- to taste

 

Stem, wash, and drain (or spin) the spinach.

In a large salad bowl, mix spinach leaves, onion, carrot, nuts, olives and feta

cheese.

In another bowl, whisk together the oil, vinegar, lemon juice, mustard, salt and

pepper. Pour over salad and toss. Serve at once.

 

S(Fresh from the Garden):

" Detroit News (www.detnews.com) on 28 Apr 1998 "

 

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Per serving: 237 Calories (kcal); 19g Total Fat; (66% calories from fat); 10g

Protein; 11g Carbohydrate; 22mg Cholesterol; 541mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : This spinach salad with Greek overtones complements roast chicken or

lamb. Prepare just before serving for the best flavor, color and texture. Keep

in mind that fresh spinach needs thorough washing to remove any gritty sand

clinging to the leaves.

Nutr. Assoc. : 1423 0 0 4489 26531 3272 0 0 0 0 0

 

 

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