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.
CHOPPED SALAD WITH FETA AND PINE NUTS
Chopping the lettuce gives this salad a nice texture. I always receive compliments when I serve it. From June 2002 issue of Bon Appetit. The dressing goes well over any tossed salad; chopped or not!
Provided by rochsann
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk first 4 ingrediants in small bowl; and gradually whisk in oil.
- Season to taste with salt and pepper.
- Combine lettuce, green onions, bell peppers, feta cheese, pine nuts, and dill in large bowl.
- Add dressing; toss to coat.
Nutrition Facts : Calories 317, Fat 29.5, SaturatedFat 5.5, Cholesterol 16.7, Sodium 241.5, Carbohydrate 9.6, Fiber 3.2, Sugar 4, Protein 6.6
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
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 :
TOSSED SALAD WITH PINE NUTS
Steps:
- In a large salad bowl, combine the greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with the vinaigrette; toss to coat. Serve immediately.
TOSSED SALAD
To speed up the preparation of this salad even more, you can slice the vegetables when you have time, either early in the day or the night before.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.
Nutrition Facts : Calories 257 calories, Fat 25g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 660mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS
Provided by Ian Knauer
Categories Salad Appetizer Vegetarian Low Cal Lunch Parmesan Pine Nut Zucchini Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
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