Spinach Salad with Olives & Chestnuts or Pine Nuts
A great winter side dish that pairs well with all manner of proteins. To find the olive oil and olives that round out the flavors in this easy, delicious recipe go to my online store
Greek cuisine, Mediterranean diet
cherry tomatoes, chestnuts, greek honey, Greek olives, manouri, pine nuts, seasonal vegetables, spinach
pine nuts or 6 chestnuts
cooked, shelled and halved
oz./ 300 gr. Baby spinach
washed, drained and trimmed
peeled, halved, and cut into paper thin slices
rinsed and halved lengthwise
oz./150 gr. Manouri or pressed ricotta salata
Halkidiki or other wrinkled black or brown
For the dressing
1 / 3
extra-virgin Greek olive oil
grainy Dijon mustard
1. Roast the pine nuts in a dry nonstick pan over low heat for a few minutes, stirring constantly, until lightly browned. Remove and set aside. If using chestnuts, roast or boil and shell.
2. Place the spinach in a bowl. Top with the onion, cherry tomatoes, manouri, olives, and pine nuts or chestnuts.
3. Whisk together all the ingredients for the dressing. Mix into the salad and serve.