Spinach & Nut Salad
Veg-EZ Video e-Cookbook • 2m 40s
Serves 2
¼ cup raisins
¼ cup pine nuts or blanched almonds, lightly toasted
12 ounces of spinach, tough stems removed
1-2 tablespoons of olive oil
Sherry Vinegar
Salt and fresh black pepper
Cover the raisins with ½ cup hot water and let stand for 10 minutes. Drain and set aside.
Rinse the spinach and shake dry. Be sure to leave some moisture on the leaves.
Heat a skillet on medium heat and add the oil. After 10 seconds swirl the oil around to evenly coat the pan and add the spinach. Toss the spinach so that it wilts evenly 2-3 minutes. Don't overcook, you'll want to retain some texture. Add the raisins and nuts, toss and continue heating for 1 minute.
Place the spinach into a serving dish and sprinkle with a little sherry vinegar. Season to taste with salt and pepper and serve hot.
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