Spinach & pine nut salad
SmartPoints® value per serving
A healthy, easy side dish that goes perfectly with egg and dairy recipes.
3 medium, thinly sliced
Vinegar, All Types
Coarse Grain Mustard
2 tablespoons, level
Freshly squeezed orange juice
1 tablespoons, level
- Toast the pine nuts in a dry frying pan over a low-medium heat until golden. Transfer to a bowl to cool.
- Put the shallots in a small bowl, add the red wine vinegar, olive oil, wholegrain mustard and orange juice. Whisk together to make a dressing.
- Put the spinach in a serving bowl, spoon over the dressing and toss to combine. Scatter over the toasted pine nuts to serve.