Servings
4
Cook Time
5 minutes
Nutrition Information
| Calories | 84 |
| Fat | 6.1 g |
| Saturated fat | .7 g |
| Cholesterol | 0 mg |
| Sodium | 110 mg |
| Carbs | 6.4 g |
| Fiber | 1.3 g |
| Sugar | 4 g |
| Protein | 5.1 g |
| Potassium | 323 mg |
Health Benefit
A fresh and flavorful salad that uses the seasonal ingredients that are readily available around early spring
Tender greens are often one of the first arrivals to springtime markets, but they sometimes don’t have a lot of company in terms of other fresh produce. This salad pairs baby spinach with pantry items as the growing season kicks off.
Ingredients
2 Tbsp
6 cups
1/2 cup
2 Tbsp sliced
2 Tbsp
4 oz
Directions
- In a small nonstick skillet over medium heat, toast the pine nuts, stirring continually, until golden, 2 to 3 minutes. (Don’t turn away from the pan—pine nuts can go from toasted to burned in a flash.) Remove from the pan, set aside, and let cool.
- Add the spinach, grapes, peppers, and pine nuts to a serving bowl and toss to combine. Drizzle with the vinaigrette. Using a vegetable peeler, shave the cheese into ribbons over the salad.
