Hot Spinach Salad with Pine Nuts & Cranberries

(fromĀ Nest of Posies)

1/2 cup pine nuts

1/4-1/3 cup bottled balsamic vinaigrette

1/2 cup dried cranberries (I used 50%-less-sugar Craisins)

6 oz fresh baby spinach

1. Heat a 12-inch non-stick skillet (or cast iron skillet) over medium heat. Add the pine nuts and toast them, stirring often, until fragrant and starting to turn brown, 3-5 minutes. Remove the pine nuts and set aside.

2. Add the balsamic vinaigrette to the skillet (it will splatter a bit when it hits the heat, so be careful). When it gets bubbly add the cranberries and spinach. Immediately toss and turn the spinach with long tongs until it starts to wilt and cooks down a bit, 2-4 minutes. Remove from the heat and serve immediately.

Makes about 4 side-dish servings.