Submitted by Liisamackey
Empty package of baby spinach into a large (non-plastic) salad bowl. Set aside.
In a 12-inch skillet, heat 2 Tbsp. of the olive oil over medium-low to low heat. "Toast" pine nuts in oil until light golden brown. Remove with a slotted spoon to a paper plate and set aside.
Reduce heat to medium low. Add remaining oil to skillet and heat. Add garlic and saute for 30 seconds to one minute. Remove pan from heat.
Season baby spinach with fresh-ground black pepper and salt to taste. SLOWLY drizzle hot oil over spinach in scant portions mixing constantly until spinach leaves are well-coated but not saturated. You may not all of the oil.
Stir in the pine nuts and half of the shredded parmesan cheese. Divide salad into equal portions onto individual salad plates. Sprinkle tops of salad with remaining parmesan cheese. Serve immediately.
This simple but flavorful salad is meant to be served warm, immediately after it is prepared. Makes a great starter to a meal, especially my Baked Salmon with Tomatoes and Capers!
This recipe has been added to the following public cookbooks:
my cookbook,
Sheila's Recipe Collection,
Dana's Favorites,
MyCookbook,
Katerina's Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Liisamackey
11/17/07 11:29 AM | Rave Reviews!I've received nothing but raves from people for whom I have prepared this salad in the past. This is my most-requested recipe. Enjoy! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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