(before dressing and tossing)
(after dressing and tossing)
(from the March 2009 issue of Southern Living)
2 tbsp pine nuts
1 package or bunch (about 6 ounce) of fresh baby spinach, thoroughly washed
1 cup seedless red grapes, sliced
1.4 crumbled feta cheese
1/4 cup raspberry-walnut vinaigrette (Newman’s Own)
Heat pine nuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Coarsley chop spinach. Toss together spinach, grapes, feta cheese, and vinaigrette in a serving bowl. Sprinkle with pine-nuts and serve immediately.
The Southern Living article on salads notes that red and purple grapes “contain flavonoids that help reduce cholesterol, protect against heart disease, and promote lung health.”
They also mention that “a small handful of nuts or seeds on your salad can make your meal more filling, helping to reduce hunger pangs and overeating throughout the day.” You may have noticed I already am a big fan of sunflower seeds in my salad. It gives me that nice crunch that I was missing when I stopped using croutons!