Spinach Salad with Olives and Pine Nuts

 

1/2

cup pine nuts

Juice of 1 lemon

1/2

teaspoon red wine vinegar

2

tablespoons olive oil

Salt, if desired

Freshly ground black pepper, if desired

1

bag (9 oz) washed baby spinach leaves

1

cup sliced red cabbage

1

cup fresh basil leaves, thinly sliced

1/2

cup pitted kalamata olives, cut in half

1/2

cup shredded Parmesan cheese

• 1 In skillet over medium-high heat, toast pine nuts, stirring frequently, about 1 minute or until fragrant and lightly browned. Set aside to cool.
• 2 In small bowl, whisk together lemon juice, vinegar, oil, salt and pepper to taste. Set aside.
• 3 In large bowl, toss spinach, cabbage, basil, and olives. Add the dressing and pine nuts; toss gently. Sprinkle with cheese.