Spinach Salad With Sherried Raisins and Toasted Pine Nuts
- In a small saucepan, combine raisins and sherry. Heat to boiling; remove from heat; let raisins soak at least 20 minutes.
- In small, nonstick skillet, toast pine nuts, stirring frequently, until lightly browned. Set aside.
- To prepare dressing, in small bowl, with wire whisk, combine oil, vinegar, thyme, oregano, salt, and pepper. Stir into sherry and raisins.
- In a large salad bowl, combine spinach, onion slices, and toasted pine nuts; toss with dressing. Serve immediately.