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Arugula or Spinach Salad w/ Pinenuts Recipe

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This recipe for Arugula or Spinach Salad w/ Pinenuts, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Atwell
Added: Wednesday, November 14, 2007


Arugula (may substitute spinach)
Toasted pinenuts
Freshly shaved parmesan-reggiano cheese
salt and freshly ground pepper to taste
extra virgin olive oil
red wine vinegar (if using spinach, substitute balsamic vinegar)

Wash and dry arugula/spinach leaves, or use pre-washed
bag of leaves. Set in salad bowl. Toast pinenuts in oven at
300 for 8-10 minutes, just until golden brown (may do this
ahead and store the leftover toasted nuts for later). Add nuts
to greens. With a vegetable peeler, shave pieces of
parmesan-reggiano and add to greens. Add small amount of
vinegar and toss. Add small amount of olive oil and toss again.

Personal Notes:
Personal Notes:
This is a quick and simple salad that's
healthy and has a clean, pure taste to it. The arugula has a
bitter flavor, so red wine vinegar is a good match. Spinach is
sweeter, and we found balsamic was a better match to liven
it up.




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