800 g fresh spinach leaves
100 g pignoli (pine kernels/nuts)
100 g raisins or sultanas
lemon vinaigrette
Soak the raisins in warm water for half an hour, drain and dry. Wash the spinach in cold water several times, dry and chop. Place them in a salad bowl and dress with a lemon vinaigrette. Let it rest half an hour then and mix in the the pignoli and raisins.
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