Spinach Salad With Sherried Raisins and Toasted Pine Nuts
"Healthy, nutritious, and satisfying."
photo by Linky
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 cup dark seedless raisins
- 1⁄3 cup golden sherry wine
- 1⁄4 cup pine nuts
- 1⁄4 cup olive oil
- 2 tablespoons cider vinegar
- 1⁄2 teaspoon dried thyme leaves
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 (10 ounce) bag fresh Baby Spinach, rinsed (approximately 10 cups)
- 1 small red onion, thinly sliced into rings
directions
- In a small saucepan, combine raisins and sherry. Heat to boiling; remove from heat; let raisins soak at least 20 minutes.
- In small, nonstick skillet, toast pine nuts, stirring frequently, until lightly browned. Set aside.
- To prepare dressing, in small bowl, with wire whisk, combine oil, vinegar, thyme, oregano, salt, and pepper. Stir into sherry and raisins.
- In a large salad bowl, combine spinach, onion slices, and toasted pine nuts; toss with dressing. Serve immediately.
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Reviews
-
So easy, so good! I had to sub walnuts for the pine nuts though - and I roasted them in the pan with the left-over residue from the sherry and raisins. Served with hard-boiled eggs to make a meal salad. I'll for sure be using the raisins in sherry trick to liven up a spinach salad again!! -
RECIPE SUBMITTED BY
ForeverMama
United States
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