Tossed Salad With Pine Nuts Recipes

CLASSIC TOSSED SALAD

This is a delicious salad that goes great with any meal, especially Italian!

Provided by Toni Bankson

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 11

Classic Tossed Salad image

Steps:

Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g

Ingredients

1 cup blanched slivered almonds
2 tablespoons sesame seeds
1 head romaine lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (8 ounce) package crumbled feta cheese
1 (4 ounce) can sliced black olives
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
6 fresh mushrooms, sliced
¼ cup grated Romano cheese
1 (8 ounce) bottle Italian salad dressing

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

Tossed Salad with Pine Nut Dressing image

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 :

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

GREEN SALAD WITH TOASTED PINENUTS

Provided by Food Network Kitchen

Categories appetizer

Yield 6 servings

Number Of Ingredients 7

Green Salad with Toasted Pinenuts image

Steps:

Toss all ingredients in a bowl and serve with your favorite vinagrette.

Ingredients

1 head romaine
1 yellow pepper, seeded and sliced
1 head radicchio
1 small red onion, thinly sliced
2 heads endive
1/4 cup toasted Pinenuts
1 orange, sectioned and pith removed

TOSSED SALAD WITH PINE NUTS

Categories Salad Nut

Yield 6-7 Servings

Number Of Ingredients 5

TOSSED SALAD WITH PINE NUTS image

Steps:

In a large salad bowl, combine the greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with the vinaigrette; toss to coat. Serve immediately.

Ingredients

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

TOSSED SALAD

To speed up the preparation of this salad even more, you can slice the vegetables when you have time, either early in the day or the night before.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Tossed Salad image

Steps:

In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.

Nutrition Facts : Calories 257 calories, Fat 25g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 660mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

Ingredients

5 cups torn mixed greens
1 medium tomato, diced
1 cup sliced radishes
1 cup sliced red onion
1/4 cup bacon bits
2/3 cup canola oil
1/3 cup cider vinegar
1-1/4 teaspoons salt
1/2 teaspoon pepper

ROASTED BELL PEPPER SALAD WITH PINE NUTS

Categories Salad Nut Side Roast Vegetarian Buffet Pine Nut Bell Pepper Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 24 servings

Number Of Ingredients 6

Roasted Bell Pepper Salad with Pine Nuts image

Steps:

Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.

Ingredients

6 large red bell peppers, halved, seeded
6 large yellow bell peppers, halved, seeded
6 large orange bell peppers, halved, seeded
8 tablespoons extra-virgin olive oil
3 tablespoons (or more) balsamic vinegar
1/2 cup pine nuts, toasted

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