Mixed Greens With Pine Nuts And Parmesan Recipes

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MIXED GREENS WITH PINE NUTS AND PARMESAN



Mixed Greens with Pine Nuts and Parmesan image

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

2 tablespoons white balsamic vinegar
1 garlic clove, minced
1/4 cup extra-virgin olive oil
1 5-ounce package mixed baby greens
2 green onions, chopped
1/2 cup Parmesan cheese shavings
1/4 cup pine nuts, toasted

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.

PENNE RIGATE WITH MIXED GREENS AND PINE NUTS



Penne Rigate with Mixed Greens and Pine Nuts image

Categories     Cheese     Leafy Green     Nut     Pasta     Vegetarian     Quick & Easy     Dinner     Pine Nut     Noodle     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 main-course servings

Number Of Ingredients 9

1 lb penne rigate
3 tablespoons unsalted butter
3 tablespoons olive oil
1/4 cup pine nuts (1 1/4 oz)
1 teaspoon chopped garlic
2 (8- to 10-oz) bags mixed salad greens with radicchio (often labeled "Italian" or "Mediterranean"; 16 to 20 cups)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup finely grated Parmigiano-Reggiano, plus additional for serving

Steps:

  • Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
  • Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.

MIXED SALAD GREENS WITH PIGNOLI AND FRESH PARMESAN



Mixed Salad Greens With Pignoli and Fresh Parmesan image

It really doesn't get much easier than this. White balsamic vinegar is available at Trader Joe's. From Bon Appetit January 2006. Trader Joe's sells good quality imported Parmesan cheese, too!

Provided by COOKGIRl

Categories     Cheese

Time 15m

Yield 5-6 serving(s)

Number Of Ingredients 9

2 tablespoons white balsamic vinegar
1 large garlic clove, minced finely
1/4 cup extra virgin olive oil
salt
pepper
6 ounces mixed greens (mesclun)
2 scallions, chopped
1/2 cup fresh imported parmesan cheese, shaved
1/4 cup pine nuts, lightly toasted (pignoli)

Steps:

  • Toast the pine nuts and set aside to cool.
  • In a small non-reactive bowl, mix the vinegar and garlic; whisk in oil. Season with salt and pepper to taste.
  • Place the mixed greens and scallions in a large salad bowl. Toss with the dressing. Sprinkle with cheese and nuts.
  • Enjoy!

Nutrition Facts : Calories 187, Fat 18.3, SaturatedFat 3.5, Cholesterol 8.8, Sodium 154.3, Carbohydrate 2, Fiber 0.4, Sugar 0.5, Protein 4.9

MIXED GREENS WITH PANCETTA AND SHAVED PARMESAN



Mixed Greens with Pancetta and Shaved Parmesan image

Provided by Nigella Lawson : Food Network

Time 14m

Yield 4 servings

Number Of Ingredients 6

8 ounces pancetta or slab bacon, cut into 1-inch long by 1/2-inch wide rectangles
3/4 cup olive oil, plus 1 tablespoon
1 bag mixed baby lettuce
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
8 ounces hard cheese, such as Parmesan or aged Cheddar

Steps:

  • Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat. Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes. While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl. Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine. Take the pan with the bacon fat off the heat and add the remaining olive oil. Add the Dijon mustard to the pan and stir to combine. Add the red wine vinegar, stir to combine. Pour 2 to 3 tablespoons over the salad greens, and toss. Serve the remaining dressing at the table. Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.

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