Salad Of Fennel Pine Nuts Recipes
FENNEL, ARUGULA, AND PINE-NUT SALAD
Steps:
- Combine fennel, arugula, parsley, and pine nuts in a large bowl. Drizzle with lemon juice and oil. Season with salt and pepper; toss. Top with cheese.
FENNEL SALAD WITH GOAT CHEESE AND PINE NUTS
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 2 servings as a main dish; 4 servings as a side dish
Number Of Ingredients 7
Steps:
- Whisk together the oil, vinegar and salt and pepper in a small bowl. Combine the arugula and sliced fennel in a medium salad bowl. Pour the vinaigrette over and toss to thoroughly coat. Season with salt and pepper. Scatter the fennel fronds, cheese and pine nuts on top and serve.
Nutrition Facts : Calories 192, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 11 milligrams, Sodium 242 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 5 grams, Sugar 3 grams
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
LAYERED SALAD OF BULGUR, FENNEL, PINE NUTS, DILL, AND MINT
Provided by Fran McCullough
Categories Salad Herb Nut Vegetable Side Low/No Sugar Pine Nut Fennel Cucumber Fall Bulgur Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the bulgur or cracked wheat in a large salad bowl. In a small bowl, whisk together 1 cup lemon juice, the olive oil, garlic, and 1 teaspoon salt; drizzle this dressing over the bulgur. Layer on the scallions, parsley, dill, mint, and cucumbers. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over the top. Cover with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
- Bring the salad to room temperature.
- Meanwhile, cut the fennel bulb in half from top to bottom. Cut the halves into paper-thin slices crosswise. Add the fennel and pine nuts to the salad and toss. Season with salt, pepper, and lemon juice to taste and serve.
ARUGULA SALAD WITH FENNEL AND PINE NUTS
Make and share this Arugula Salad With Fennel and Pine Nuts recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine arugula, fennel, red pepper and pinenuts.
- In a small bowl, whisk remaining ingredients until well blended. Pour over salad and toss well.
Nutrition Facts : Calories 492.8, Fat 47.1, SaturatedFat 6.4, Cholesterol 7.3, Sodium 186.9, Carbohydrate 14.9, Fiber 5.1, Sugar 2.7, Protein 8.7
ROASTED BEET AND FENNEL SALAD WITH BLACK OLIVES & PINE NUTS
Adapted from a recipe by Andrew Carmellini. This is a festive salad that can be also be served over pasta. I simplified the recipe and changed some of the ingredients to make a milder tasting salad. The beets can be roasted and refrigerated for up to 3 days prior to serving. Use gloves during beet preparation to avoid staining your hands. Great for gatherings, The salad components can be prepared up to 3 hours in advance and combined before serving, and the salad keeps well at the table for buffet.
Provided by ChandraSoleil
Categories Vegetable
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350. Cut the tops off the beets and reserve for another use or discard. Rinse the beets and wrap each in aluminum foil. Place the beets on a baking sheet and roast for 1 hour. Allow to cool and refrigerate in the foil for up to 3 days before use.
- Remove beets from the foil, cut off the stems and tail and slide off the peel. Cut the beets into a rough julienne = 1/8" x 1 1/2".
- Mince the garlic and rough chop the rosemary. Finely slice the onion. Toss the beets in a bowl with the onion, 1/2 of the garlic, the rosemary, the balsamic vinegar and 1 tbs olive oil. Salt and pepper to taste and put aside.
- Remove the top from the fennel bulb and put aside for another use or discard. Slice the bulb finely and place in a bowl with ice water for a moment to crisp then drain and spin in a salad spinner to dry.
- Place the fennel in a bowl and zest the lemon over the top. Add the juice of 1/2 the lemon and 1 tbs olive oil and toss together. Salt and pepper to taste.
- Slice the olives, Toast the pine nuts in a dry skillet for 2 - 3 minutes until lightly browned.
- To serve, toss the beets lightly with the fennel. Top with the olives and pine nuts, and using a vegetable peeler, shave the Romano Cheese over the top and drizzle with remaining Olive Oil and enjoy!
Nutrition Facts : Calories 100.5, Fat 8.3, SaturatedFat 1, Sodium 105.3, Carbohydrate 7.1, Fiber 2.2, Sugar 1.9, Protein 1.5
FENNEL, WATERCRESS & PINE NUT SALAD
Marinating the fennel with an orange dressing gives this salad a delicious, fresh zing from Lesley Waters
Provided by Lesley Waters
Categories Dinner, Side dish
Time 5m
Number Of Ingredients 5
Steps:
- In a large bowl, whisk the orange juice and oil together with a fork and season to taste. Add the fennel and toss to coat. Leave to marinate for 10 mins if you have time.
- Just before serving, tip the watercress and pine nuts into the bowl and toss well to combine.
Nutrition Facts : Calories 171 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
SALAD OF FENNEL & PINE NUTS
This recipe brought to you by Bertolli.
Provided by Bertolli
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- On serving platter, arrange fennel. In small bowl, blend Bertolli Extra Virgin Olive Oil, lemon juice, salt and pepper; drizzle over fennel. Sprinkle with pignoli and garnish with tomatoes.
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