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Spinach Salad with Dried Cherries

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    Look for pumpkin seeds next to nuts in grocery stores.
    Everyday Food, April 2005
    • Prep Time 10 minutes
    • Total Time 10 minutes
    • Yield Serves 4
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    Ingredients

    • 4 teaspoons red-wine vinegar
    • 1 tablespoon Dijon mustard
    • 2 tablespoons olive oil
    • Coarse salt and ground pepper
    • 8 ounces baby spinach
    • 1/2 cup thinly sliced red onion
    • 1/2 cup dried cherries
    • 1/4 cup raw green pumpkin seeds, toasted

    Directions

    1. In a large bowl, whisk together vinegar, mustard, and oil until combined and thickened; season with salt and pepper.
    2. Add spinach, onion, and cherries; toss to combine. Serve immediately, topped with pumpkin seeds.

    Cook's Note

    To toast the pumpkin seeds, spread in a single layer in a pie plate; bake in a 350-degree oven until puffed and brown, about 10 minutes.

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