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Recipe for :

Spinach 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:

"Reader Lisa 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 bowl.
  • 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.

Serves 8 to 10