B4U Recipes - Wilted Spinach Salad with Lemon Vinaigrette

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Wilted Spinach Salad with Lemon Vinaigrette

1/4 cup pine nuts, toasted
6 cups (5-ounces) fresh spinach leaves, washed, dried, and chilled
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon sugar
1 tablespoon fresh lemon juice

Directions ::..

To toast pine nuts: The nuts can burn quickly, so keep eye on the pan. Place nuts in dry skillet and toast them over very low dry skillet and toast them over very low heat, stirring or shaking the pan as needed until they’re golden and fragrant, about 5 minutes.

Remove stems and veins from spinach and tear into bite-sized pieces; place spinach in large bowl..

In a small frying pan over medium heat, heat oil. Add garlic, salt, pepper, and sugar; saut� for 2 to 3 minutes or until garlic is slightly softened. Add lemon juice, stirring to combine.

Pour warm vinaigrette over spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch). Toss in pine nuts. Serve immediately on individual serving plates.