Tossed Salad with Pine Nut Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This crunchy, colorful salad is full of fresh veggies, straight from our garden. Itâs drizzled with my tangy pine nut dressing. Ingredients:
2 cups torn romaine |
1/4 cup seasoned salad croutons |
1/4 cup shredded red cabbage |
3 tablespoons shredded carrot |
3 tablespoons shredded zucchini |
dash pepper |
dressing: |
3 tablespoons pine nuts |
3 tablespoons water |
4-1/2 teaspoons cider vinegar |
1 tablespoon lemon juice |
1/2 cup packed fresh parsley sprigs |
3 garlic cloves, peeled and halved |
1/2 teaspoon dried basil |
1/8 teaspoon salt |
1/4 cup olive oil |
Directions:
1. 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.
2. Transfer dressing to a small pitcher or bowl. Serve with salad. Refrigerate remaining dressing for up to 3 days. Yield: 2 servings.
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