APPLE, PEAR AND WALNUT SALAD
Steps:
- In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving.
WARM POTATO SALAD WITH CAPERS AND TOASTED PINE NUTS
Make and share this Warm Potato Salad With Capers and Toasted Pine Nuts recipe from Food.com.
Provided by AmandaInOz
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine oil, vinegar, mustard, onion, capers, pine nuts and olives. Season to taste with salt and pepper. Let stand for 30 minutes for the flavours to develop.
- Cook potatoes in simmering salted water for 10-15 minutes or until tender.
- Drain well then toss with the prepared dressing.
Nutrition Facts : Calories 227.3, Fat 14.4, SaturatedFat 1.9, Sodium 122.7, Carbohydrate 22.8, Fiber 3.7, Sugar 2.2, Protein 2.8
COUSCOUS SALAD WITH PEPPERS, OLIVES, AND PINE NUTS
Categories Fruit Nut Olive Pepper Side Vegetarian Low Cal Pine Nut Summer Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8 as a side dish
Number Of Ingredients 13
Steps:
- In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil. Stir in couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to bowl.
- In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
- To roast peppers:
- Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.
TOSSED SALAD WITH PINE NUTS
This wonderful 5-ingredient recipe from Alice Tremont in Rochester Hills, Michigan is easy and elegant...with lots of blue cheese flavor and crunch from the pine nuts. Topped with raspberry vinaigrette dressing, it couldn't be much easier to toss together on a busy weeknight or much nicer to serve company. Alice often serves it on special occasions and says it always gets compliments, and that adding grilled chicken breast turns it into a fuss-free and fabulous main dish.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-7 servings.
Number Of Ingredients 5
Steps:
- In a large salad bowl, combine greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with vinaigrette; toss to coat.
Nutrition Facts : Calories 173 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 351mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
MOMMA'S WARM POTATO SALAD
My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.
Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
WARM POTATO SALAD
This warm flavorful salad goes well with pork chops, salmon burgers, or chicken cutlets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 137 g, Fat 4 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g
POTATO, PINE NUT AND HERB SALAD
Make and share this Potato, Pine Nut and Herb Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Potato
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling salted water until just tender (approximately 10 minutes). Drain well.
- Whisk together green onions, oil and vinegar, season.
- Pour over potatoes and toss. Set aside for 15 minutes.
- Add pine nuts and parsley just before serving and toss.
Nutrition Facts : Calories 201.7, Fat 14, SaturatedFat 1.8, Sodium 11.6, Carbohydrate 17.6, Fiber 3.1, Sugar 1.6, Protein 2.7
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