Pine Nut Salad – a delicious recipe with head Romaine Lettuce, u00bc, Red Wine Vinegar, Dijon Mustard, Garlic, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1. Wash and cut up romaine lettuce, place in bowl.
2
2. Make the dressing by putting the olive oil, red wine vinegar, dijon mustard, garlic and salt in the blender. Blend until smooth (it will have a pinkish tinge). Set aside.
3
3. Toss the pine nuts with 1 Tablespoon vegetable oil and put on a cookie sheet (sprayed with non-stick or use parchment paper/silipat mat) in the oven at 425 degrees F for 5-10 minutes or until fragrant and golden brown (you will want to flip them over to get even browning mid-roasting). Remember that because of the oil content in the nuts, they will continue to cook after removed from the oven, so don't leave in too long. **You can also saute the oil/nuts mix over medium high heat for 3-4 minutes, stirring to saute evenly. Let the nuts rest on a few paper towels afterwards.
4
4. Add the pine nuts to the lettuce and add the grated parmesan, then add dressing and mix it up. Enjoy!
430
kcal
Calories
43
g
Fat
6
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 head Romaine Lettuce, 1/4 cups Olive Oil, 2 Tablespoons Red Wine Vinegar, 1 teaspoon Dijon Mustard, and more.
Yes, Pine Nut Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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