Spinach Salad with Piquant Currant Dressing

Author: Canadian Living

Make your dressing ahead of time and store it in an airtight jar for easy transporting. Shake just before tossing with the spinach mixture.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2002

Ingredients

  • 1/3 cup pine nut
  • 2 tablespoons dried currants
  • 2 tablespoons red wine vinegar
  • 1 teaspoon liquid honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1/4 cup extra virgin olive oil
  • 10 cups trimmed fresh spinach torn
  • 10 cups trimmed mixed greens torn
  • 1 cup sliced celery
  • 1/2 cup Pecorino Romano cheese
  • 1/2 cup kasseri cheese

Method

In skillet, toast pine nuts over medium heat, tossing occasionally, until lightly browned, about 2 minutes. Set aside.

In same skillet, combine currants, vinegar, honey, salt, pepper and hot pepper sauce; cook, stirring, over medium-low heat until currants plump, 1 minute. Transfer to jar with tight-fitting lid; let cool. Add oil; shake to blend. (Make-ahead: Cover; refrigerate for up to 1 week. Shake before using.)

In large bowl, toss together spinach, celery, pine nuts and cheese. (Make-ahead: Cover and refrigerate for up to 6 hours.) Pour dressing over top; toss to coat.

Nutritional facts <b>Per serving:</b> about

  • Sodium 222 mg
  • Protein 6 g
  • Calories 148.0
  • Total fat 12 g
  • Cholesterol 7 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 61.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 45.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach Salad with Piquant Currant Dressing

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