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Arugula or Spinach Salad w/ Pinenuts Recipe

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This recipe for Arugula or Spinach Salad w/ Pinenuts is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
Wash and dry arugula/spinach leaves, or use pre-washed
bag of leaves. Set in salad bowl. Toast pinenuts in oven at
300º 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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