Spinach Salad With Sherried Raisins & Toasted Pine Nuts
Recipe: #17255
February 07, 2015
Categories: Salads, Vegetable Salad, Spinach, New England, Easter, July 4th, Labor Day, Mothers Day, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine, more
"Healthy, nutritious, and satisfying."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (189.2 g)
- Calories 332.5
- Total Fat - 19.8 g
- Saturated Fat - 2.4 g
- Cholesterol - 0 mg
- Sodium - 139.5 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 4 g
- Sugars - 26.2 g
- Protein - 4.8 g
- Calcium - 104 mg
- Iron - 3.6 mg
- Vitamin C - 23.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small saucepan, combine raisins and sherry. Heat to boiling; remove from heat; let raisins soak at least 20 minutes.
Step 2
In small, nonstick skillet, toast pine nuts, stirring frequently, until lightly browned. Set aside.
Step 3
To prepare dressing, in small bowl, with wire whisk, combine oil, vinegar, thyme, oregano, salt, and pepper. Stir into sherry and raisins.
Step 4
In a large salad bowl, combine spinach, onion slices, and toasted pine nuts; toss with dressing. Serve immediately.
Tips
No special items needed.
7 Reviews
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