Recipe of the month


May 2013

Recipe provided by Lisa C.. "This vinaigrette is simple to make and really compliments the salad. Great to serve on a hot summer night! If you don't have a food processor you can whisk the ingredients by hand for 2-3 minutes. "


  • 1 12oz pkg. linguini
  • 2oz. pine nuts
  • 5oz. fresh spinach
  • 1 8oz. jar sun-dried tomatoes in oil
  • 3/4 cup grated parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 garlic cloves, minced
  • 1 shallot diced
  • 12 sprigs flat parsley, chopped
  • 1 tbsp. sugar
  • 6 tbsp. extra virgin olive oil
  • 2 tbsp. white vinegar
  • 1 tbsp. honey
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


  1. Prepare noodles according to package directions.
  2. Preheat oven to 350 degrees and roast pine nuts on a baking sheet for 10 minutes or until golden brown.
  3. Rinse and paper dry the spinach.
  4. Drain and discard the oil from the sun-dried tomatoes and coarsely chop.
  5. Place noodles, pine nuts, spinach and sun-dried tomatoes in a bowl and season with salt and pepper.
  6. Make the vinaigrette by placing the remaining ingredients in a food processor (garlic thru pepper) and pulse till well blended.
  7. Drizzle dressing on salad and top with grated parmesan cheese.
  8. Toss and serve.

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