4 cups of Baby Spinach Leaves
1 cup Cherry Tomatoes, sliced
1/4–1/2 cup Toasted Pine Nuts
splash of Balsamic Vinegar
splash of Extra Virgin Olive Oil
handful grated Parmesan Cheese
Season to taste with:
cracked Black Pepper
Sweet Smoked Paprika (or Hot if you are adventurous!)
Heat a skillet on medium heat. Add pine nuts to hot skillet and toast them watching carefully (about 5 to 7 minutes) they burn easy. Stir frequently to prevent burning. Lower heat if needed. Let nuts cool.
In a large bowl toss baby spinach, tomatoes, parmesan, pine nuts, balsamic and olive oil. Season to taste with black pepper, smoked paprika and garlic salt.
#pinenut #salad #healthy #neutixx