Spinach salad with toasted pine nuts

4 cups

Baby spinach

1 cup

Frozen peas

½ cup

Green onions, coarsely chopped

¼ cup

Toasted pine nuts

Creamy Manchego Dressing

¼ cup

Olive oil

2 Tbsp.

Fresh lemon juice, to taste

1 Tbsp.

Minced shallot

¼ Cup

Buttermilk made with 3,25 % Homogenized Milk

¼ Cup

Grated manchego (sheep’s milk) cheese

Salt and pepper, to taste

Buttermilk

¼ Cup

3,25 % Homogenized Milk

1 ½ tsp.

Fresh lemon juice

1. To make the buttermilk, whisk together the whole milk and the lemon juice. Allow the mixture to thicken for 20 minutes.
2. In a blender, combine the dressing ingredients and pulse until frothy and smooth.
3. Assemble the salad ingredients. Dress and toss if desired.