California Grown Gourmet Pistachios

Spinach Salad With Pistachios And Shallot Vinaigrette

2/3 cup In-shell American pistachios
6 tablespoons Olive oil
1/4 cup Orange juice
1/4 cup White wine vinegar
2 tablespoons Sugar
1/4 lb. Fresh baby spinach leaves (1 quart)
2 tablespoons Raisins, plumped in hot water, drained
1/4 lb. Thinly sliced prosciutto
1 small Tomato, seeded and cubed (optional)
1/4 cup Finely minced fresh onion or shallot
Salt and freshly ground black pepper

Shell pistachios (to get 1/3 cup); chop coarsely. Combine olive oil, orange juice, vinegar, sugar, onion and salt and pepper to taste. Arrange spinach on plates and top with pistachios, raisins, prosciutto and tomato. Spoon dressing over salads. Yield: 4 servings.

Courtesy American Pistachio Growers