Spinach Salad with Pecorino, Pine Nuts, and Currants recipes

Spinach Salad with Pecorino, Pine Nuts, and Currants recipes
8 Ingredients
  • 1 1/2 tablespoons dried currants
  • 1 1/2 tablespoons pine nuts, toasted, coarsely chopped
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons minced shallot
  • 1/2 teaspoon sugar
  • 2 tablespoons olive oil
  • 6 cups (packed) baby spinach leaves
  • pecorino romano cheese
Nutrition
102
5% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

14% 9

Saturated

5% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

2% 5

Carbs (net)

- 4

Fiber

3% 1

Sugars

- 4

Sugars, added

- 1

Protein

2% 1

Cholesterol

- 0

Sodium

1% 14

Calcium

2% 20

Magnesium

5% 22

Potassium

3% 144

Iron

4% 1

Zinc

3% 0

Phosphorus

5% 32

Vitamin A

8% 71

Vitamin C

5% 4

Thiamin (B1)

2% 0

Riboflavin (B2)

3% 0

Niacin (B3)

2% 0

Vitamin B6

4% 0

Folate equivalent (total)

8% 31

Folate (food)

- 31

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

10% 2

Vitamin K

65% 78

Sugar alcohols

- 0

Water

- 20
Comments
 
×