Baby spinach and raisin salad

Photographer: Prue Roscoe. Stylist: Yael Grinham
Photographer: Prue Roscoe. Stylist: Yael Grinham

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Vegetarian
Course: Entree, Side dish
Favourite flavours: Salad

Baby spinach and raisin salad
INGREDIENTS

1/3 cup (50g) raisins
¼ cup (60ml) olive oil
1½ tablespoons red wine vinegar
70g baby spinach leaves
1 Salanova red butter lettuce, with leaves removed from core
2 tablespoons pine nuts, toasted
METHOD

Combine raisins, oil and vinegar in a small screw-top jar and shake well; set aside to allow raisins time to plump up.

Meanwhile, wash and dry spinach and lettuce leaves. Place leaves in a salad bowl. Add the dressing with the raisins and toss to combine. Sprinkle with the pine nuts and serve immediately.

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