Tested till perfect Spinach Salad with Piquant Currant Dressing

Spinach Salad with Piquant Currant Dressing

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2002

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1/3 cup 1/3cuppine nutpine nuts
  • 2 tbsp 2tbspdried currants
  • 2 tbsp 2tbspred wine vinegar
  • 1 tsp 1tspliquid honey
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tsphot pepper sauce
  • 1/4 cup 1/4cupextra virgin olive oil
  • 10 cups 10cupstrimmed fresh spinach or mixed greens, torn
  • 1 cup 1cupsliced celery
  • 1/2 cup 1/2cupPecorino Romano cheese or kasseri cheese
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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 Information Per serving: about

cal 148 pro 6g total fat 12g sat. fat 3g
carb 7g fibre 3g chol 7mg sodium 222mg

% RDI:

calcium 14 iron 19 vit A 45 vit C 32
folate 61
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