Spinach and raspberry salad with pine nuts
1 pint raspberries, well washed
4 cups fresh spinach or baby spinach leaves
3/4 cup crumbled queso blanco or blue cheese
1/4 cup pine nuts
6 scallions, sliced paper-thin
1 tablespoon extra-virgin olive oil
1 tablespoon raspberry vinegar
Kosher salt and fresh-ground
black pepper, to taste
Makes 4 servings.
In a large salad bowl, combine all ingredients and toss well. Serve immediately.
Chef Steve's tips: This salad can be prepared a few hours ahead and tossed with the dressing just before serving. If I want to add protein, I toss in cubed, baked, flavored tofu. For an exotic twist, try walnut or hazelnut oil in place of olive oil. They have incredible flavor and can be found in many supermarkets and gourmet markets.
Nutritional information per serving: 219 calories, 68 percent calories from fat, 17 grams total fat, 6 grams saturated fat, 19 milligrams cholesterol, 14 grams carbohydrates, 6 grams total fiber, 1 gram total sugars, 8 grams net carbs, 8 grams protein, 395 milligrams sodium.
If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to email@example.com with "Vegetarian Today" in the subject line.