Spinach salad with toasted pine nuts

Difficulty
Easy
Preparation
20 minutes
Cooking time
0 minutes
Servings
4
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.

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