Best 9 Tossed Salad With Pine Nuts Recipes
With its vibrant colors, crisp textures, and zesty flavors, a tossed salad with pine nuts is a refreshing and nutritious dish that can be enjoyed as a light meal or as a side dish. Whether you're looking for a quick and easy weeknight meal or a more elaborate dish to impress your guests, there are many variations of this classic salad to choose from.
Let's cook with our recipes!
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.
TOSSED SALAD WITH PINE NUT DRESSING
This crunchy, colorful salad is full of fresh veggies, straight from our garden. It's drizzled with my tangy pine nut dressing.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
CITRUS SALAD WITH TOASTED SEEDS AND PINE NUTS
Provided by Rachael Ray : Food Network
Time 12m
Yield 4 servings
Number Of Ingredients 14
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
Chopping the lettuce gives this salad a nice texture. I always receive compliments when I serve it. From June 2002 issue of Bon Appetit. The dressing goes well over any tossed salad; chopped or not!
Provided by rochsann
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 317, Fat 29.5, SaturatedFat 5.5, Cholesterol 16.7, Sodium 241.5, Carbohydrate 9.6, Fiber 3.2, Sugar 4, Protein 6.6
CLASSIC TOSSED SALAD
This is a delicious salad that goes great with any meal, especially Italian!
Provided by Toni Bankson
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g
PROSCIUTTO AND PINE NUT SALAD WITH BALSAMIC VINAIGRETTE
As delicious as the featured house salad at your favorite bistro, this satisfying dish comes together quickly with bagged greens and an easy-prep dressing.
Provided by Jessica Walker
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 Serving
TOMATO SALAD WITH PINE NUTS AND POMEGRANATE MOLASSES
Soaking golden raisins in cider vinegar plumps them up and adds a touch of sweetness to the vinegar.
Provided by Kamal Mouzawak
Categories Bon Appétit Salad Side Summer Tomato Onion Pine Nut Raisin Basil Pomegranate Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 9
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
Categories Salad Nut Side Roast Vegetarian Buffet Pine Nut Bell Pepper Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 24 servings
Number Of Ingredients 6
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.
Tips:
- Choose fresh, seasonal ingredients: The fresher the ingredients, the better your salad will taste. When possible, buy organic produce to avoid pesticides and herbicides.
- Use a variety of greens: Don't just stick to one type of lettuce. Try a mix of different greens, such as romaine, arugula, spinach, and kale. This will give your salad more flavor and texture.
- Add some crunch: Crunchy vegetables, such as carrots, celery, and cucumbers, add a nice contrast to the soft greens. You can also add nuts, seeds, or croutons for extra crunch.
- Don't forget the dressing: The dressing is what really brings a salad together. There are many different types of dressings to choose from, so find one that you like and experiment until you find the perfect one for your salad.
- Serve immediately: Salad is best when served immediately after it is made. If you need to make it ahead of time, store the dressing separately and toss the salad just before serving.
Conclusion:
A tossed salad is a simple but delicious dish that can be enjoyed as a light lunch or dinner, or as a side dish. With a few fresh ingredients and a flavorful dressing, you can create a salad that is both healthy and satisfying. So next time you're looking for a quick and easy meal, give tossed salad a try. You won't be disappointed!
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