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Tossed Salad with Pine Nut Dressing

 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.
2 ServingsPrep/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.

2 of 2

Tossed Salad with Pine Nut Dressing (continued)

Directions (continued)

  • Refrigerate remaining dressing for up to 3 days. Yield: 2 servings.
Nutritional Facts: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.