Guide to Organic Cooking By Shabi Guptha
Most Popula Organic Cooking Book
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Spinach Salad

         1 bag Baby Spinach, washed and left to air dry
         ½ - ¾ cup Pine Nuts
         2 tbsp Olive Oil
         ¼ cup dried Cranberries
         A dash or two of Balsamic Vinegar
         Salt & Pepper to taste

    Take a skillet and heat the olive oil, then add the pine nuts. Roast them
    until they are a golden brown color, being careful not to burn them.

    Put the washed and dried baby spinach leaves in a salad bowl and pour
    the hot olive oil and the roasted pine nuts over the spinach being careful
    not to splash hot oil over yourself.

    Then add the cranberries, balsamic vinegar and the salt and pepper to
    taste, and serve.

Preparation Time: 5 minutes
Serves: makes 8-10 servings
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