| • |
1 ½ tablespoons pine nuts |
| • |
1 (6 ounce) package fresh baby spinach, rinsed and patted dry with paper towels |
| • |
1 cup seedless red grapes, halved |
| • |
½ small red onion, peeled and thinly sliced |
| • |
¼ cup crumbled feta cheese |
| • |
¼ cup raspberry-walnut vinaigrette |
| |
| In a small skillet set over medium-high heat, toast pine nuts for about 5 minutes, stirring often, until fragrant. |
| Coarsely chop spinach then add to a serving bowl. |
| Add grapes, onion, cheese and vinaigrette to serving bowl; toss to combine. |
| Sprinkle salad with pine nuts. |
|
 |
|
