Spinach Salad With Grapes, Pine Nuts, and Manchego

Cook Time
5 minutes

Nutrition Information

Calories 84
Fat 6.1 g
Saturated fat .7 g
Cholesterol 0 mg
Sodium 110 mg
Carbs 6.4 g
Fiber 1.3 g
Sugar 4 g
Protein 5.1 g
Potassium 323 mg
Health Benefit

A fresh and flavorful salad that uses the seasonal ingredients that are readily available around early spring

Tender greens are often one of the first arrivals to springtime markets, but they sometimes don’t have a lot of company in terms of other fresh produce. This salad pairs baby spinach with pantry items as the growing season kicks off.

Add to Shopping List
  1. In a small nonstick skillet over medium heat, toast the pine nuts, stirring continually, until golden, 2 to 3 minutes. (Don’t turn away from the pan—pine nuts can go from toasted to burned in a flash.) Remove from the pan, set aside, and let cool.
  2. Add the spinach, grapes, peppers, and pine nuts to a serving bowl and toss to combine. Drizzle with the vinaigrette. Using a vegetable peeler, shave the cheese into ribbons over the salad.