Tossed Salad with Pine Nut Dressing

Name: Tossed Salad with Pine Nut Dressing
Prep time: 25 min
Total 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

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

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.