Zucchini Pignoli And Raisin Salad Recipes

LEMON-PIGNOLI ZUCCHINI PASTA

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
• Add pasta to zucchini mixture; toss until well mixed. Add feta cheese and basil; toss again. Sprinkle with pine nuts. Serve immediately or refrigerate tightly covered up to 24 hours.

APPLE AND ZUCCHINI SALAD

Steps:

• Combine zucchini, apples, green bell pepper, and onion in a bowl.
• Whisk vegetable oil, vinegar, sugar, basil, salt, and black pepper together in a separate bowl; drizzle over zucchini-apple mixture. Toss to coat.

BROCCOLI RAISIN SALAD

Steps:

• In a large bowl, combine the broccoli, raisins and onion. In a small bowl, combine the Miracle Whip, vinegar and sugar. Pour over broccoli mixture; toss to coat. Sprinkle with bacon. Refrigerate for at least 2 hours before serving.

ZUCCHINI WITH RAISINS AND PINE NUTS

Steps:

• Heat the oil in a medium skillet and sauté the garlic over moderate heat, stirring, just until the garlic begins to turn golden and becomes aromatic. Do not allow the garlic to overbrown.
• Add the sliced zucchini and sauté for a few minutes, stirring.
• Add the tomatoes, anchovy paste, raisins, and vinegar. Mix well, then cook over moderate heat, stirring occasionally, for about 10 to 12 minutes, until the sauce has thickened and most of the liquid has cooked away.
• Stir in the black pepper and pine nuts. Serve warm or at room temperature.

ORZO & PIGNOLI ( PASTA & PINE NUTS)

Steps:

• Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes.
• Drain in a colander.
• Meanwhile, in a small, non-stick skillet, heat oil and stir in pine nuts.
• Cook until golden, about 5 minutes.
• Add basil.
• Toss with orzo, season with salt and pepper to taste.
• Heat through and serve.

ZUCCHINI SALAD WITH RAISINS AND PINE NUTS

Steps:

• Sauté the zucchini quickly in the oil with the pine nuts, raisins, and garlic. Add salt and pepper and dried mint, if using, and cook, stirring, over moderate heat until the zucchini slices are just tender.
• Serve hot or cold with lemon juice squeezed over the salad.
• The zucchini may be left uncooked and simply macerated in a mixture of 5 tablespoons extra-virgin olive oil with the juice of 1/2-1 lemon and salt and pepper for at least an hour. Toast the pine nuts and add them before serving.