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

Tossed Salad with Pine Nuts image

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.

Ingredients

5 cups spring mix salad greens
1 small red onion, thinly sliced
1 cup (4 ounces) crumbled blue cheese
1/2 cup pine nuts, toasted
1/4 to 1/3 cup raspberry vinaigrette

GARDEN SALAD WITH CRANBERRIES, PINE NUTS, AND BACON

A fresh salad with lots of good toppings on it, all of my favorites. Nice enough to serve to guests, and simple enough to serve every day.

Provided by PalatablePastime

Categories Pork

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 11

Garden Salad With Cranberries, Pine Nuts, and Bacon image

Steps:

Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
Toss with the baby greens or mesclun until the leaves are nicely coated.
Toss again with the tomatoes.
Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.

Nutrition Facts : Calories 308.1, Fat 29.5, SaturatedFat 4.1, Cholesterol 11.3, Sodium 538.6, Carbohydrate 6.5, Fiber 1.9, Sugar 2.5, Protein 6.7

Ingredients

1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Dijon mustard
5 cups mixed baby greens or 5 cups mesclun
1 cup cherry tomatoes or 1 cup grape tomatoes, halved
1/4 cup chopped red onion
1/2 cup crisp cooked bacon, crumbled
1/2 cup toasted pine nuts, toasted
1/2 cup dried cranberries

PROSCIUTTO AND PINE NUT SALAD WITH BALSAMIC VINAIGRETTE

As delicious as the featured house salad at your favorite bistro, this satisfying dish comes together quickly with bagged greens and an easy-prep dressing.

Provided by Jessica Walker

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 9

Prosciutto and Pine Nut Salad with Balsamic Vinaigrette image

Steps:

In small bowl, beat all vinaigrette ingredients with wire whisk until smooth.
In serving bowl, toss greens, prosciutto, cheese and pine nuts. Just before serving, pour vinaigrette over salad and toss to coat.

Nutrition Facts : ServingSize 1 Serving

Ingredients

1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 oz) mixed baby salad greens
2 slices prosciutto, cut into strips
1/4 cup shredded Parmesan cheese (1 oz)
1/4 cup pine nuts, toasted

ITALIAN LEAFY GREEN SALAD

Grapeseed oil is the secret to this salad. If you cannot find it, use olive oil. Preparation time is 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 13

Italian Leafy Green Salad image

Steps:

In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.

Nutrition Facts : Calories 109.8 calories, Carbohydrate 6.5 g, Fat 9.4 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 14.9 mg, Sugar 2.7 g

Ingredients

2 cups romaine lettuce - torn, washed and dried
1 cup torn escarole
1 cup torn radicchio
1 cup torn red leaf lettuce
¼ cup chopped green onions
½ red bell pepper, sliced into rings
½ green bell pepper, sliced in rings
12 cherry tomatoes
¼ cup grapeseed oil
2 tablespoons chopped fresh basil
¼ cup balsamic vinegar
2 tablespoons lemon juice
salt and pepper to taste

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

Green Kale With Raisins & Toasted Pine Nuts image

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.

Ingredients

1/4 cup toasted pine nuts
3/4 lb green kale, washed, stems removed, and shredded
2 teaspoons olive oil
2 cups water
4 garlic cloves, minced
1/3 cup raisins
salt & pepper

THE GREENEST GREEN SALAD

The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics - the 4-and-under crowd - will delight in its flavor and crunch and politely ask for seconds.

Provided by Samin Nosrat

Categories salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

The Greenest Green Salad image

Steps:

Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.

Ingredients

2 cups snap peas, trimmed
2 hearts of romaine lettuce, washed and cut into bite-size pieces
2 Persian or Japanese cucumbers, diced
2 green onions, thinly sliced
1 ripe avocado, cubed
1 recipe green goddess dressing

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

Mixed Greens with Pine Nuts and Parmesan image

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.

Ingredients

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

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.

Provided by Marianne G

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Tropical Salad with Pineapple Vinaigrette image

Steps:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 10.9 g, Cholesterol 10.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 323.6 mg, Sugar 6.1 g

Ingredients

6 slices bacon
¼ cup pineapple juice
3 tablespoons red wine vinegar
¼ cup olive oil
freshly ground black pepper to taste
salt to taste
1 (10 ounce) package chopped romaine lettuce
1 cup diced fresh pineapple
½ cup chopped and toasted macadamia nuts
3 green onions, chopped
¼ cup flaked coconut, toasted

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