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Baby Spinach, Crumbled Feta, and Cherry Tomato Salad

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1 tablespoon red-wine vinegar
3 tablespoons extra-virgin olive oil
fine sea salt
freshly ground black pepper
4 ounces baby spinach
1/2 pint cherry tomatoes, halved
2 ounces feta, crumbled
1/4 cup pine nuts, toasted

In a large bowl, whisk together vinegar and oil. Season with salt and pepper. Add spinach and tomatoes; toss to coat. Top with feta and pine nuts; toss lightly.

Yield: 2 servings.

 

- Recipe courtesy of Gastronomer's Guide

 

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