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
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
PINE NUT VINAIGRETTE
Categories Condiment/Spread Sauce Vegetarian Quick & Easy Salad Dressing Vinegar Lemon Pine Nut Vegan Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place pine nuts on small cookie sheet. Toast until golden brown, stirring occasionally, about 12 minutes. Cool completely.
- Combine oil, vinegar, lemon juice, shallot and orange peel in bowl. Season with salt and pepper. Stir in pine nuts. Transfer to cruet and seal. (Can be prepared up to 4 days ahead; refrigerate.) Serve at room temperature.
ENDIVE AND JíCAMA SALAD WITH ORANGE-PINE NUT VINAIGRETTE
Gorgonzola cheese adds great flavor to this southwestern winter salad.
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Cut peel and white pith from oranges. Holding oranges over bowl to catch juice and using small sharp knife, cut between membranes to release segments; reserve 3 tablespoons juice.
- Blend 5 tablespoons pine nuts, oil, vinegar, orange peel and reserved 3 tablespoons orange juice in blender until smooth. Season dressing generously with salt and pepper.
- Combine endive, chilies, jicama, Gorgonzola, cilantro and orange segments in large bowl. Drizzle dressing over and toss to coat. Sprinkle salad with 3 tablespoons pine nuts and serve.
ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE
Make and share this Asparagus with Toasted Pine Nuts & Lemon Vinaigrette recipe from Food.com.
Provided by Jenny Sanders
Categories Fruit
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Snap off tough ends of asparagus.
- Remove scales from stalks with knife or vegetable peeler, if desired.
- Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
- Transfer to a serving platter.
- Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
- Set aside.
- Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
- Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
- Pour over asparagus.
- Sprinkle with pine nuts.
- Let stand to room temperature before serving.
Nutrition Facts : Calories 189, Fat 18.1, SaturatedFat 2.2, Sodium 307.1, Carbohydrate 6, Fiber 2.5, Sugar 1.8, Protein 3.7
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