Tossed Salad With Pine Nuts Recipes

TOSSED SALAD WITH PINE NUTS

Steps:

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

TOSSED SALAD WITH PINE NUT DRESSING

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.

CITRUS SALAD WITH TOASTED SEEDS AND PINE NUTS

Steps:

• Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat.
• Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper.
• Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving.

GREEN SALAD WITH TOASTED PINENUTS

Steps:

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

CHOPPED SALAD WITH FETA AND PINE NUTS

Steps:

• Whisk first 4 ingrediants in small bowl; and gradually whisk in oil.
• Season to taste with salt and pepper.
• Combine lettuce, green onions, bell peppers, feta cheese, pine nuts, and dill in large bowl.
• Add dressing; toss to coat.

CLASSIC TOSSED SALAD

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.

PROSCIUTTO AND PINE NUT SALAD WITH BALSAMIC VINAIGRETTE

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.

TOMATO SALAD WITH PINE NUTS AND POMEGRANATE MOLASSES

Steps:

• Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15-20 minutes.
• Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
• Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.
• Transfer salad to a platter and drizzle pomegranate molasses over.

ROASTED BELL PEPPER SALAD WITH PINE NUTS

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.