Herbed Pine Nut Salad Dressing Recipes

TOSSED SALAD WITH PINE NUTS

This wonderful 5-ingredient recipe from Alice Tremont in Rochester Hills, Michigan is easy and elegant...with lots of blue cheese flavor and crunch from the pine nuts. Topped with raspberry vinaigrette dressing, it couldn't be much easier to toss together on a busy weeknight or much nicer to serve company. Alice often serves it on special occasions and says it always gets compliments, and that adding grilled chicken breast turns it into a fuss-free and fabulous main dish.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6-7 servings.

Number Of Ingredients 5

Tossed Salad with Pine Nuts image

Steps:

In a large salad bowl, combine greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with vinaigrette; toss to coat.

Nutrition Facts : Calories 173 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 351mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

Ingredients

5 cups spring mix salad greens
1 small red onion, thinly sliced
1 cup (4 ounces) crumbled blue cheese
1/2 cup pine nuts, toasted
1/4 to 1/3 cup raspberry vinaigrette

TOSSED SALAD WITH PINE NUT DRESSING

This crunchy, colorful salad is full of fresh veggies, straight from our garden. It's drizzled with my tangy pine nut dressing.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 16

Tossed Salad with Pine Nut Dressing image

Steps:

In a small salad bowl, toss the first six ingredients. Place the pine nuts in a blender; cover and process until finely ground. Add the water, vinegar, lemon juice, parsley, garlic, basil and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer dressing to a small pitcher or bowl. Serve with salad. Refrigerate remaining dressing for up to 3 days.

Nutrition Facts :

Ingredients

2 cups torn romaine
1/4 cup seasoned salad croutons
1/4 cup shredded red cabbage
3 tablespoons shredded carrot
3 tablespoons shredded zucchini
Dash pepper
DRESSING:
3 tablespoons pine nuts
3 tablespoons water
4-1/2 teaspoons cider vinegar
1 tablespoon lemon juice
1/2 cup packed fresh parsley sprigs
3 garlic cloves, peeled and halved
1/2 teaspoon dried basil
1/8 teaspoon salt
1/4 cup olive oil

PINE NUT SALAD DRESSING

I used this over a mixture of spring greens tossed with raspberries and almonds. It was a huge hit with my family. Found in Simple and Delicious

Provided by HokiesMom

Categories Salad Dressings

Time 32m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 6

Pine Nut Salad Dressing image

Steps:

In a jar with a tight-fitting lid, combine all ingredients; shaking well.
Cover and refrigerate until serving. Each serving equals 2 tbs (1/8 cup) of dressing.

Nutrition Facts : Calories 30.2, Fat 2.4, SaturatedFat 0.3, Sodium 37.1, Carbohydrate 2.1, Fiber 0.1, Sugar 1.7, Protein 0.2

Ingredients

6 tablespoons cranberry juice
1 tablespoon pine nuts, toasted
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper, ground
1/8 teaspoon salt

BASIC HERB MARINADE AND SALAD DRESSING

This is a wonderful fresh salad dressing and marinade. The use of the herbs helps the marinade 'cling' to the vegetables making it ideal for grilled veggies. The recipe makes enough marinade or dressing for 1 to 1 1/2 lbs of vegetables. This is another recipe from Andrea Chesman's The Vegetarian Grill, a cookbook I can't recommend highly enough.

Provided by Dreamer in Ontario

Categories Salad Dressings

Time 10m

Yield 1/3 cup

Number Of Ingredients 7

Basic Herb Marinade and Salad Dressing image

Steps:

Combine all ingredients except olive oil.
Slowly add olive oil, whisking constantly, until oil is emulsified.
May be used immediately or stored in an airtight container in fridge for up to 4 days.

Ingredients

4 garlic cloves, minced
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped or 2 teaspoons dried oregano
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil