1 lb. fresh spinach
1/2 cup pine nuts or garbanzo beans and walnuts
1/2 large red onion – sliced in thin O’s
1/4 cup julienne carrots or dried cranberries and mandarin orange slices
1/4 cup olive oil
1 Tbs Balsamic Vinegar
1 tsp Grey Poupon or Dijon mustard
Pinch of salt and pepper to taste
Oddly enough, this salad could be the hit of the day at a family affair or small party. These days, we can buy 1 pound of triple-washed organic spinach for about $3 or $4. Good deal.
Pour the olive oil in the bottom of a large bowl, add balsamic vinegar, salt and pepper, and a little crushed garlic if you wish. Add mustard and mix with small whisk or fork until well-blended. Add spinach on top of dressing, and start dredging the dressing from the bottom up to coat the leaves. Add onion and pine nuts, and continue dredging for about a minute. Transfer to serving bowl and eat asap – as the dressing will start wilting the salad.
Serves 6 – Enjoy!
Tip about red onions – they can be hot. Slice what you need and immerse in cold salt water for about 20 minutes. Rinse and most of the heat will vanish. Pat the onions dry before adding to the dish.