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Spinach Salad with Piquant Currant Dressing

By The Canadian Living Test Kitchen

Tested till perfect

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Spinach Salad with Piquant Currant Dressing

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 148
pro 6 g
total fat 12 g
sat. fat 3 g
carb 7 g
fibre 3 g
chol 7 mg
sodium 222 mg
% RDI: -
calcium 14
iron 19
vit A 45
vit C 32
folate 61

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

Ingredients

  • 1/3 cup pine nuts
  • 2 tbsp dried currants
  • 2 tbsp red wine vinegar
  • 1 tsp liquid honey
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp hot pepper sauce
  • 1/4 cup extra virgin olive oil
  • 10 cups trimmed fresh spinach or mixed greens.php">greens, torn
  • 1 cup sliced celery
  • 1/2 cup Pecorino Romano cheese or kasseri cheese

Preparation

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.

Source : Canadian Living Magazine: November 2002

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