Go Back
Print

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
Course Salad
Cuisine Mediterranean
Keyword Chevre, Pine Nuts, Spinach

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

  1. Mix salad dressing and set aside.
  2. 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.
  3. Plate spinach individually or family style. Toss with dressing and sprinkle with slivers of red onion, crumbled goat cheese and pine nuts. Serve immediately.