Spinach Salad with Piquant Currant Dressing 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



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


  • Iron 19.0
  • Folate 61.0
  • Calcium 14.0
  • Vitamin A 45.0
  • Vitamin C 32.0
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Spinach Salad with Piquant Currant Dressing