Make your dressing ahead of time and store it in an airtight jar for easy transporting. Shake just before tossing with the spinach mixture.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2002
Ingredients
Method
In skillet, toast pine nuts over medium heat, tossing occasionally, until lightly browned, about 2 minutes. Set aside.
In same skillet, combine currants, vinegar, honey, salt, pepper and hot pepper sauce; cook, stirring, over medium-low heat until currants plump, 1 minute. Transfer to jar with tight-fitting lid; let cool. Add oil; shake to blend. (Make-ahead: Cover; refrigerate for up to 1 week. Shake before using.)
In large bowl, toss together spinach, celery, pine nuts and cheese. (Make-ahead: Cover and refrigerate for up to 6 hours.) Pour dressing over top; toss to coat.
Nutritional facts <b>Per serving:</b> about
- Sodium 222 mg
- Protein 6 g
- Calories 148.0
- Total fat 12 g
- Cholesterol 7 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
%RDI
- Iron 19.0
- Folate 61.0
- Calcium 14.0
- Vitamin A 45.0
- Vitamin C 32.0
