This crunchy, colorful salad is full of fresh veggies, straight from our garden. It’s drizzled with my tangy pine nut dressing.
Tossed Salad with Pine Nut Dressing
Tossed Salad with Pine Nut Dressing
Prep Time
25 min
Yield
2 servings
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.
Loading Popular in the Community
Loading Reviews
