Tuesday, August 3, 2010

Spinach-Grape Chopped Salad


2 tablespoons pine nuts
1 (6-oz.) package fresh baby spinach, thoroughly washed
1 cup seedless red grapes, sliced
1/4 cup crumbled reduced-fat feta cheese
1/4 cup light raspberry-walnut vinaigrette


1. Heat pine nuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.

2. Coarsely chop spinach. Toss together spinach, grapes, feta cheese, and vinaigrette in a serving bowl. Sprinkle with pine nuts, and serve immediately.

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