Tossed Salad with Pine Nut Dressing Recipe

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

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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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 each: 205 calories, 18g fat (3g saturated fat), 0 cholesterol, 154mg sodium, 10g carbohydrate (2g sugars, 3g fiber), 4g protein.

  • 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
  1. 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.
  2. Transfer dressing to a small pitcher or bowl. Serve with salad. Refrigerate remaining dressing for up to 3 days. Yield: 2 servings.
Originally published as Tossed Salad with Pine Nut Dressing in Cooking for 2 Winter 2008, p17

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