Tossed Salad with Pine Nut Dressing Recipe

Tossed Salad with Pine Nut Dressing Recipe photo by Taste of Home

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

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Tossed Salad with Pine Nut Dressing Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

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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

Directions

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. Yield: 2 servings.

Nutrition Facts 1-1/4 cups salad with 2 tablespoons dressing equals 205 calories, 18 g fat (3 g saturated fat), trace cholesterol, 154 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Tossed Salad with Pine Nut Dressing in Cooking for 2 Winter 2008, p17

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.