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Spinach and Pine Nut Salad
Light, crispy, and healthful, this spinach salad is California dreamy. "It's the only salad I can eat without dressing," says Candace P., whose mom invented it when Candace was growing up in Santa Ana, California. The roasted pine nuts complement the turkey bacon (regular bacon works fine too), and the mandarin oranges add a little extra zing.
- Ingredients
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- 1/4 cup pine nuts, roasted
- 8 slices turkey bacon, cooked and crumbled
- 8 ounces baby spinach, washed and dried
- 1 15-ounce can mandarin oranges, drained
- Dressing (optional)
- Instructions
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Heat the oven to 350 degrees. Roast the pine nuts on a baking sheet for 5 to 8 minutes, until they turn golden brown, then allow them to cool. Toss together all of the ingredients in a large salad bowl just before serving--do it any sooner and the bacon and pine nuts will lose their crispness. (If you like, you can store the prepared ingredients separately in plastic bags.) Serves 8.
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