SALAD WITH PINE NUTS RECIPE RECIPES

TRI-COLOR CHOPPED SALAD WITH PINE NUTS AND PARMESAN CHEESE

Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese image

This salad has become a staple of my kitchen. I like that it is a chopped salad, a technique that virtually ensures each bite will include every ingredient. There is something magical about the pine nut and Parmesan combination, a fact that will not be lost on pesto lovers. This is one of those rare recipes that justifies the expense of imported Parmigiano-Reggiano.

Provided by MISSUSSCHMALZER

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Total Time 25 minutes

Prep Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon chopped fresh oregano
3 tablespoons extra-virgin olive oil
salt and pepper to taste
1 cup chopped radicchio
1 cup chopped Belgian endive leaves
2 cups chopped arugula
¼ cup freshly grated Parmigiano-Reggiano cheese
¼ cup toasted pine nuts

Steps:

For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.
Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.

Nutrition Facts : Calories 174.8 calories, CarbohydrateContent 4.1 g, CholesterolContent 4.4 mg, FatContent 16 g, FiberContent 1.1 g, ProteinContent 4.6 g, SaturatedFatContent 3 g, SodiumContent 218.2 mg, SugarContent 0.6 g

TOSSED SALAD WITH PINE NUTS RECIPE: HOW TO MAKE IT

Tossed Salad with Pine Nuts Recipe: How to Make It image

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

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 6-7 servings.

Number Of Ingredients 5

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

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, FatContent 15g fat (5g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 351mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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