Directions:
- 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. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 483.1 Kcal (2023 kJ) | ||
| Calories from fat | 348.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.72g | 60% | |
|---|---|---|---|
| Sodium | 418.31mg | 17% | |
| Potassium | 278.01mg | 6% | |
| Total Carbs | 27.39g | 9% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 7.11g | 14% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 30.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 302.66 Kcal (1267 kJ) | ||
| Calories from fat | 218.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.26g | 60% | |
|---|---|---|---|
| Sodium | 262.07mg | 17% | |
| Potassium | 174.17mg | 6% | |
| Total Carbs | 17.16g | 9% | |
| Sugars | 3.68g | 24% | |
| Dietary Fiber | 0.9g | 6% | |
| Protein | 4.45g | 14% | |
| Vitamin C | 11.3mg | 30% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 7% | |
| Calcium | 19.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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