Grape and Spinach Salad with Raspberry-Walnut Vinaigrette
SERVES 4
- 1 ½ tablespoons pine nuts
- 1 (6 ounce) package fresh baby spinach, rinsed and patted dry with paper towels
- 1 cup seedless red grapes, halved
- ½ small red onion, peeled and thinly sliced
- ¼ cup crumbled feta cheese
- ¼ cup raspberry-walnut vinaigrette
- In a small skillet set over medium-high heat, toast pine nuts for about 5 minutes, stirring often, until fragrant.
- Coarsely chop spinach then add to a serving bowl.
- Add grapes, onion, cheese and vinaigrette to serving bowl; toss to combine.
- Sprinkle salad with pine nuts.
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