1/2 c. pine nuts or slivered almonds
1 lb. spinach, washed and crisped
1 can mandarin oranges

In a small frying pan, toast nuts over medium heat, shaking pan often, until nuts are golden, 3-5 minutes; set aside. Remove and discard coarse spinach stems. Tear larger leaves into bite-sized pieces. Add mandarin oranges.

In small bowl, combine and mix well until blended: 3 tbsp. white wine vinegar 1 lg. garlic clove, minced or pressed 1/2 tsp. salt 1/2 tsp. dry mustard 1/2 tsp. dry basil 1/4 tsp. pepper Dash of nutmeg

Pour dressing over salad, add nuts and mix lightly. Serves 6.