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INGREDIENTS
For the dressing:
8 cherry tomatoes
1 tablespoon chopped parsley
¼ teaspoon salt
4 tablespoons Pompeian® Pomegranate Infused Balsamic Vinegar
1 tablespoon feta cheese, crumbled
1 tablespoon C&H® or Domino® sugar
6 tablespoons Pompeian® Extra Virgin Olive Oil
For the salad:
7 ounces bay spinach leaves
5 tablespoons toasted pine nuts
1 cup red seedless grapes, cut in half
5 tablespoons feta cheese, crumbled
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SERVES 4
Printable Version
To prepare the dressing:
Place all of the ingredients except the olive oil in a food processor and process for about 30 seconds. Add the oil in a thin stream until it is all incorporated into the dressing. Turn off the processor, transfer the dressing to a bowl, and put aside until you are ready to dress the salad.
To prepare the salad:
In a large bowl, mix the spinach leaves, pine nuts and seedless grapes, and toss with the dressing. Divide the mixture among 4 plates, sprinkle with the crumbled feta cheese, and serve.
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