Tuesday, September 1, 2009

Spinach Salad with Dried Cherries

spinac salad 



Serves 4

  • 4 teaspoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 8 ounces baby spinach
  • 1/2 cup thinly sliced red onion
  • 1/2 cup dried cherries
  • 1/4 cup raw green pumpkin seeds, toasted


  1. In a large bowl, whisk together vinegar, mustard, and oil until combined and thickened; season with salt and pepper.
  2. Add spinach, onion, and cherries; toss to combine. Serve immediately, topped with pumpkin seeds.


Helpful Hint

To toast the pumpkin seeds, spread in a single layer in a pie plate; bake in a 350-degree oven until puffed and brown, about 10 minutes.

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