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Spinach Salad With Toasted Pine Nuts

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Marla Meridith
Related tags
salad low carb vegetarian 4th of july lunch

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Ingredients

About 1 cup of baby spinach Leaves per person

cherry tomatoes, sliced a few times

Toasted pine nuts

balsamic vinegar

Extra Virgin olive oil

Grated parmesan cheese

Season to taste with: black pepper, sweet smoked paprika, garlic salt

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