Tossed Salad with Pine Nuts Recipe

Tossed Salad with Pine Nuts Recipe photo by Taste of Home

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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.

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Tossed Salad with Pine Nuts Recipe

Prep/Total Time: 10 min.

Yield: 6-7 Servings

10 10

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

Directions

In a large salad bowl, combine greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with vinaigrette; toss to coat. Yield: 6-7 servings.

Nutritional Facts 1 serving (3/4 cup) equals 173 calories, 15 g fat (5 g saturated fat), 14 mg cholesterol, 351 mg sodium, 4 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Tossed Salad with Pine Nuts in Simple & Delicious November/December 2006, p57

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.