Salad with Toasted Pine Nut Vinaigrette and Berries
|This recipe has been
contributed by writer and journalist, David Leite,
who has his own website called Leite's Culinaria
- it is well worth a visit. There is no point in
me telling you more about David here as he has produced
a first class bio
page of his own which tells you far more
than I could cram in.
This is what David had to say about this recipe:
Keys, an accomplished cook and baker as well
as a winner of innumerable contests, offers
up this delightful salad. The combination of
sweet and sour is perfectly balanced. For a
light summer version, don't heat the dressing.".
1 x 5 oz package
baby spinach leaves
2 tablespoons orange juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
3 tablespoons pine nuts
2 tablespoons dried sweet cranberries
- Carefully rinse
and dry the spinach then place in a serving
- In a small bowl,
whisk together the orange juice, vinegar, mustard
and olive oil; season with salt and pepper.
- Toast the pine
nuts in a small nonstick skillet until golden.
Remove the pan from heat, pour the dressing
mixture into the hot pan with pine nuts and
swirl to mix. Immediately pour the hot mixture
over spinach leaves. Add cranberries and toss.