Green Salad With Toasted Pinenuts Recipes
TOSSED SALAD WITH PINE NUTS
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.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-7 servings.
Number Of Ingredients 5
Steps:
- In a large salad bowl, combine greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with vinaigrette; toss to coat.
Nutrition Facts : Calories 173 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 351mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
ARUGULA, PINE NUTS AND PARMESAN SALAD
Make and share this Arugula, Pine Nuts and Parmesan Salad recipe from Food.com.
Provided by Mom2Eight
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make the vinaigrette first. Combine the ingredients in a blender. Blend until emulsified and frothy.
- Toss salad ingredients together and dress with Dijon mustard vinaigrette. Serve immediately.
GREEN KALE WITH RAISINS & TOASTED PINE NUTS
Nice combination of kale, raisins & pine nuts. I sometimes add a hint of cinnamon. Loaded with iron.
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily.
- Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside.
- Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds.
- The raisins should be glossy and slightly puffed.
- Add kale, stir, season and saute until heated through.
- Garnish with the pine nuts and serve.
CITRUS SALAD WITH TOASTED SEEDS AND PINE NUTS
Provided by Rachael Ray : Food Network
Time 12m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
- Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
- Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.
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.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts :
MIXED GREENS WITH PINE NUTS AND PARMESAN
Provided by Cara Brunetti Hillyard
Categories Leafy Green Nut Appetizer Side No-Cook Vegetarian Quick & Easy Parmesan Pine Nut Fall Spring Bon Appétit Virginia Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine vinegar and garlic in small bowl. Slowly whisk in olive oil. Season dressing to taste with salt and pepper. Place mixed greens and onions in large bowl. Toss with enough dressing to coat. Divide salad among 6 plates. Sprinkle each with cheese and nuts.
GREEN BEAN SALAD WITH PINE NUTS AND FETA
Make and share this Green Bean Salad With Pine Nuts and Feta recipe from Food.com.
Provided by Ricky Henry-Davies
Categories Salad Dressings
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grab a bowl throw in all of the above, and mix--how easy is that!
- Enjoy!
Nutrition Facts : Calories 206.3, Fat 13.8, SaturatedFat 7.9, Cholesterol 44.5, Sodium 764.8, Carbohydrate 13.6, Fiber 4.5, Sugar 5.9, Protein 10.1
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FARRO SALAD WITH TOASTED PINE NUTS, CURRANTS
From alexandracooks.com
- Preheat the oven to 450ºF. Place a pot of water on to boil. Toss diced onion with olive oil (about a tablespoon) on a sheet pan and season with salt. Place in the oven. Roast for about 12 to 15 minutes or until the onion is just beginning to char — you don’t want the pieces to get too charred (or maybe you do… I kind of love them a little charred.)
- Meanwhile, add farro to pot of boiling water. Add a big pinch of kosher salt. Cook for about 15 minutes — taste a few kernels after 15 minutes. For me it takes just a minute more than 15.
- Place currants in a small bowl. Moisten with 1 tablespoon boiling water and 1 tablespoon white balsamic vinegar. Set aside. Toast pine nuts in a small dry skillet over medium heat until golden brown — watch them carefully! Set aside.
- Place the greens in a large mixing bowl. When the onions are finished cooking, scrape them off of the pan into the bowl over the greens. Drain the farro, and add to bowl. Season with a big pinch of kosher salt. Drizzle olive oil over the farro while it’s still warm. I haven’t been measuring, but if you’re looking for some guidance, start with about 2 tablespoons of olive oil. Splash white balsamic over top — again, you don’t have to measure, but if you like to, start with about 1 tablespoon and adjust after everything has all been mixed together.
THE LITTLE GREEN SALAD - COOKIE AND KATE
From cookieandkate.com
- Make the vinaigrette: In a small bowl (or a jar with a watertight lid), whisk together (or shake) the ingredients until well blended.
- In a mixing bowl, combine the arugula with a handful of toasted nuts and grated Parmesan (don’t skimp). Add a drizzle of dressing and toss until the salad is lightly coated throughout. If desired, toss in the suggested add-ins. Serve immediately.
20 BEST GREEN SALAD RECIPES FOR LUNCH OR DINNER
From insanelygoodrecipes.com
- Chopped Green Goddess Salad. This green goddess salad is a hit on TikTok! It’s a simple cabbage salad made extra special with a creamy green goddess dressing.
- Simple Butter Lettuce Salad. Want to try something new? This butter lettuce salad is a total dream! It has tender butter lettuce leaves, briny green olives, and salty Manchego cheese.
- Mandarin Orange Salad. There’s so much to love about this mandarin orange salad. It’s just bursting with fresh, fruity flavor! The dressing is made with fresh orange and lemon juice and zest for an intense citrus flavor.
- Mixed Green Salad with Balsamic Vinaigrette. If you’re looking for a super quick and easy side dish, try this mixed green salad with balsamic vinaigrette!
- Simple Green Salad. This simple green salad is a must-have for any table! It’s made with fresh spring greens and a tasty maple balsamic dressing. This salad is great on its own and with extra toppings like goat cheese, nuts, seeds, dried fruit, or other veggies.
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