TRI-COLOR CHOPPED SALAD WITH PINE NUTS AND PARMESAN CHEESE
This salad has become a staple of my kitchen. I like that it is a chopped salad, a technique that virtually ensures each bite will include every ingredient. There is something magical about the pine nut and Parmesan combination, a fact that will not be lost on pesto lovers. This is one of those rare recipes that justifies the expense of imported Parmigiano-Reggiano.
Provided by MISSUSSCHMALZER
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.
- Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.
Nutrition Facts : Calories 174.8 calories, Carbohydrate 4.1 g, Cholesterol 4.4 mg, Fat 16 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 3 g, Sodium 218.2 mg, Sugar 0.6 g
BIBB LETTUCE SALAD WITH RADISHES AND PINE NUTS
This is dressed with a creamy herb dressing reminiscent of light buttermilk ranch. From "Real Simple" magazine. You will have leftover dressing for another use.
Provided by threeovens
Categories Greens
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F; place pine nuts on a rimmed baking sheet and toast in oven, tossing once, until golden, 6 to 7 minutes (remove and let cool).
- In a serving bowl, toss together lettuce, radishes, and pine nuts.
- Whisk together dressing ingredients OR place them in a lidded glass jar and shake to combine.
- Drizzle salad with 6 tablespoons of the dressing and toss well; grind addition black pepper over top, if desired (looks pretty).
Nutrition Facts : Calories 138.5, Fat 11.1, SaturatedFat 1.3, Cholesterol 5, Sodium 361.6, Carbohydrate 8.2, Fiber 1.4, Sugar 3.6, Protein 3.5
RED LEAF, RADISH, AND PINE NUT SALAD
Provided by Andrea Albin
Categories Salad Side Vegetarian Quick & Easy Dinner Lunch Pine Nut Radish Healthy Vegan Lettuce Orange Juice Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk together oil, zests, juices, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until salt has dissolved.
- Add lettuce and radishes and toss. Serve topped with pine nuts.
RED-LEAF LETTUCE, RADISH, AND PINE NUT SALAD
Categories Salad Leafy Green Vegetarian Quick & Easy Low/No Sugar Pine Nut Radish Gourmet
Yield Serves 6
Number Of Ingredients 5
Steps:
- In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil, whisking, and whisk the dressing until it is emulsified. Add the shredded lettuce, the radish, and the pine nuts and toss the salad well. Line each of 6 plates with 3 whole lettuce leaves and divide the salad among the plates.
RASPBERRY LETTUCE SALAD
Add some grilled chicken to make a light main dish salad. The recipe comes from a junior league cookbok.
Provided by Lvs2Cook
Categories Raspberries
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Salad: Wash, dry, and gently tear all lettuces into pieces and divide among 4 salad plates. Evenly divide the pine nuts, cheese, bacon, and raspberries between the four plates. Top with raspberry vinaigrette to taste.
- Vinaigrette: Combine all ingredients in a jar and shake well to combine.
LETTUCE RADISH SALAD WITH LEMON VINAIGRETTE
Easy Lettuce Radish Salad with Lemon Vinaigrette is as simple as it gets! It has a crisp and crunchy texture and is lemony good. It's so fresh, versatile, quick and easy to make and can make a wonderful meal, combined with an entree of your choice.
Provided by Olga in the Kitchen
Categories Salads
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, combine and stir together 3 tbsp extra virgin olive oil, 1 tbsp freshly squeezed lemon juice, 1/2 tsp salt and 1/8 tsp ground black pepper. Set aside.
- Rinse and paper towel pat dry all vegetables.
- In a medium salad bowl, combine 4 small thinly sliced cucumbers, 1 bunch thinly sliced radishes and 1/2 cup finely chopped fresh chives. (Using Benriner Mandoline makes it extra easy).
- Chop 1 large romaine lettuce into bite-sized pieces and add it to the salad.
- Drizzle with lemon vinaigrette and toss gently until salad is evenly coated. You can also drizzle without tossing the salad and serve.
RED LETTUCE WITH BALSAMIC ONIONS
This salad is inspired by one that's made at Nick & Toni's, one of my favorite restaurants in East Hampton. They add blue cheese, which is incredibly delicious too.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
- 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
- Bake for 12 to 15 minutes, until the onions are tender.
- Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
- Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.
- To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.
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- Wash the bell peppers, remove seeds and chop them into small cubes. Wash and clean the radishes and slice them thinly. Cut the Belgian endive into halves, remove the stem, separate the leaves and arrange them in a star pattern on a large serving plate. Wash the red leaf lettuce and the mâche and dry in a salad spinner. Peel the onion and cut it into thin wedges.
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