| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
8 |
Servings |
INGREDIENTS
| 2/3 |
c |
Pine nuts (pignolia) OR slivered almonds |
| 7 |
tb |
Olive oil; or salad oil |
| 2 1/2 |
tb |
Wine vinegar |
| 1/8 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Grated lemon peel |
| 1/2 |
ts |
Dried tarragon |
| 1 1/2 |
lb |
Fresh spinach (wash well-stems removed) |
|
|
Salt |
INSTRUCTIONS
Tossed with toasted pine nuts and a hint of lemon, fresh spinach takes on a
Mediterranean flavor.
Spread pine nuts in a shallow baking pan and toast in a 350 degree oven,
stirring occasionally, until lightly browned, 5-8 minutes; let cool. In a
bowl, combine pine nuts, oil, vinegar, nutmeg, lemon peel, and tarragon.
Cover and let stand at room temperature for at least 30 minutes or until
the next day. To serve, select large leaves from the spinach and use to
line 8 salad plates. Cut remaining leaves into thin slivers; mound on
plates. Stir dressing to blend then drizzle over salads. Season to taste
with salt. Recipe from Sunset All Time Favorite Recipes--Jo Merrill
Recipe by: Jo Merrill Posted to TNT - Prodigy's Recipe Exchange Newsletter
by MDFD30F@prodigy.com (MS J MERRILL) on Jul 26, 1997
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