Spinach Salad with Pine Nuts

Serves 8


1/2 cup pine nuts
8 slices of bacon
8 oz spinach (preferably baby spinach), washed and dried
15 oz can mandarin oranges, drained
Dressing of your choice (optional)


In a small frying pan, toast the pine nuts carefully until golden brown. Remove from the pan and set aside to cool. In another frying pan, fry the bacon slices until nice and crisp, crumble and set aside.

Just before serving, combine all ingredients in a large salad bowl and toss well.

A delicious side salad for your Easter lunch.

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