Spinach Salad with Pine Nuts
We use the same dressing for this salad as our “Summer Salad” recipe, only changing out the berries for goat cheese and pine nuts for a heartier fall salad. Makes 2 Individual Salads
Ingredients
Salad:
- 4 cups (55 gr) Spinach 1 CHO
- ¼ cup (35 gr) toasted pine nuts (1 CHO/30 GR) 1 CHO
- ¼ cup (50 gr) Chevre Goat cheese, crumbled 3.33 CHO
- Slivers of Red onion 0 CHO
TOTAL CHO 5.33 CHO
Dressing:
- 2 TBSP White Balsamic vinegar (2 CHO/TBSP) 4 CHO
- 2 TBSP fresh Meyer lemon juice/orange juice/prepared orange juice
- *Fresh squeezed orange juice or Tropicana Original (2 TBSP/28 gr/30 ml) 3 CHO
- 2 TBSP olive oil 0 CHO
- ½ tsp. Dijon mustard 0 CHO
- Salt and pepper to taste 0 CHO
TOTAL CHO FOR DRESSING 7 CHO
- TOTAL WEIGHT 80 GRAMS
- TOTAL VOLUME 1/3 CUP/5.33 TBSP
- 7 CHO DIVIDED BY 80 GRAMS = .087 CHO/GRAM
- 1 TBSP = 15 GRAMS (.087 CHO x 15 GRAMS) 1.30 CHO/TBSP
TOTAL CHO FOR FAMILY STYLE SALAD 12.33 CHO
TOTAL CHO PER INDIVIDUAL SALAD 6.16 CHO
Instructions
- Mix salad dressing and set aside.
- Toast the pine nuts, in a small pan, on the stove top over medium heat turning and tossing frequently. Don’t leave alone; they burn in a blink. Remove from the pan to cool or they will continue to cook.
- Plate spinach individually or family style. Toss with dressing and sprinkle with slivers of red onion, crumbled goat cheese and pine nuts. Serve immediately.
