Tossed Salad with Pine Nut Dressing

Total Time Prep/Total Time: 25 min.
Yield 2 servings
Test Kitchen Approved
This crunchy, colorful salad is full of fresh veggies, straight from our garden. It’s 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.
This crunchy, colorful salad is full of fresh veggies, straight from our garden. It’s drizzled with my tangy pine nut dressing.
Recipe Creator

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