Spinach salad with toasted pine nuts

Spinach salad with toasted pine nuts and creamy manchego dressing

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 a2 Milk® Whole (see below)

¼ Cup

Grated manchego (sheep’s milk) cheese

Salt and pepper, to taste

Buttermilk
¼ Cup

a2 Milk® Whole

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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