Ingredients

2/3 cup pine nuts or slivered almonds
7 tablespoons olive oil or salad oil
2 1/2 tablespoons wine vinegar
1/8 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
1/2 teaspoon dry tarragon
1 1/2 pounds spinach, rinsed well, stems removed
Salt to taste

Directions

Spread pine nuts in a shallow baking pan and toast in a 350 degree F oven, stirring occasionally, until lightly browned (5 to 8 minutes). Let cool. In a bowl, combine pine nuts, oil, vinegar, nutmeg, lemon peel, and tarragon. Cover and let stand at room temperature for at least 30 minutes or until next day. To serve, select large leaves from spinach and use to line 8 salad plates. Cut remaining leaves into thin slivers; mound on plates. Stir dressing to blend, then drizzle over salads. Season to taste with salt. Makes 8 servings.

Each serving contains 181 calories, 18g fat, 4g carb, 50mg sodium, 0mg cholesterol, 82% calories from fat.