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Apples & Raisin Salad

The sweetness of the raisins and the crunch of the pine nuts in this classic Tuscan salad make dressing almost unnecessary. A simple drizzle of oil and vinegar is all that is needed.

by Michelle Hirsch

January 26, 2010

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Serves: 6
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Serves 6

What you need:

  • 1 cup raisins
  • 3/4 pound mixed greens or baby spinach leaves
  • 2 apples, cored and sliced into half moons
  • 2 medium carrots, ends trimmed, cut into matchsticks
  • 3 tablespoons pine nuts, lightly toasted
  • 1 tablespoon sea salt
  • 3 tablespoons balsamic vinegar
  • Extra virgin olive oil, to taste

What you do:

  1. Soak the raisins in warm water for 20 minutes, or until soft and plump. Drain and gently squeeze to remove excess water.
  2. Toss the greens, apples and carrots together in a large bowl. Sprinkle the pine nuts, raisins, and salt on top. Drizzle the vinegar over the salad, followed by the oil. Serve immediately.

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