Prosciutto And Pine Nut Salad With Balsamic Vinaigrette 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
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.
PINE NUT VINAIGRETTE
Categories Condiment/Spread Sauce Vegetarian Quick & Easy Salad Dressing Vinegar Lemon Pine Nut Vegan Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place pine nuts on small cookie sheet. Toast until golden brown, stirring occasionally, about 12 minutes. Cool completely.
- Combine oil, vinegar, lemon juice, shallot and orange peel in bowl. Season with salt and pepper. Stir in pine nuts. Transfer to cruet and seal. (Can be prepared up to 4 days ahead; refrigerate.) Serve at room temperature.
WARM GREENS WITH BALSAMIC VINAIGRETTE
A warm vinaigrette tossed with fresh salad greens and toasted pine nuts makes for a fabulous flavor experience.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended. Makes 1 cup vinaigrette; use 1/3 cup for this recipe.
- In 10-inch nonstick skillet, heat 1/3 cup balsamic vinaigrette to boiling over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat.
- Add remaining salad ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.
Nutrition Facts : Calories 130, Carbohydrate 5 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 120 mg
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