When mom first gave me this recipe, my initial reaction was that it was too simple – was I ever wrong! This salad is simple and, as a result, it is the perfect complement to a more complex entrée. And, it is delicious!

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Spinach Salad with Lemon-Pine Nut Dressing

  • Yield: 8


  • 7 tablespoons extra virgin olive oil
  • 2 1/2 tablespoons white wine vinegar
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon dried tarragon
  • 2/3 cup toasted pine nuts
  • 1 1/2 pounds baby spinach, rinsed, stems removed, torn into bite-size pieces


  1. In a small mixing bowl, whisk together the olive oil, vinegar, nutmeg, lemon zest and tarragon. Stir in the pine nuts, cover, and let sit at room temperature for at least 30 minutes, or up to one day. Toss with spinach; season to taste with salt and pepper.


Variation: Line 8 salad plates with a few spinach leaves. Chop remaining spinach, lightly toss with dressing and mound in the middle of each plate. Drizzle with additional dressing as needed.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

One Response to “Spinach Salad with Lemon-Pine Nut Dressing”

  1. YuBalance

    I found out about this recipe in Sunset Magazine’s “Recipes Annual 1999 Edition.” They recommend this recipe for Thanksgiving so I will pin it to my holiday board. My mom loves spinach and my sister loves pine nuts so this will be the perfect salad for my family. Also, I only eat vegan and vegetarian recipes so this fits the bill! Thanks. 🙂


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