Spinach salad with pine nut dressing

 
                    Spinach Salad with Pine Nut Dressing
 
 Recipe By     : Jo Merrill
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  cup           pine nuts (pignolia)
                         OR slivered almonds
    7      tablespoons   olive oil -- or salad oil
    2 1/2  tablespoons   wine vinegar
      1/8  teaspoon      ground nutmeg
      1/2  teaspoon      grated lemon peel
      1/2  teaspoon      dried tarragon
    1 1/2  pounds        fresh spinach
                         (wash well-stems removed)
                         salt
 
 
 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
 
 
                    - - - - - - - - - - - - - - - - - -