Spinach Salad With Toasted Pine Nuts

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Marla Meridith


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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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