Thursday, January 17, 2008

Tossed Salad with Pine Nut Dressing

  • 2 C baby spinach
  • 1/4 C seasoned salad croutons
  • 1/4 C shredded red cabbage
  • 3 Tbsp shredded carrot
  • 3 Tbsp shredded zucchini
  • dash pepper

  • 3 Tbsp pine nuts
  • 3 Tbsp water
  • 4 1/2 tsp cider vinegar
  • 1 Tbsp lemon juice
  • 1/2 C packed fresh parsley
  • 3 garlic cloves, peeled and halved*
  • 1/2 tsp dried basil
  • 1/8 tsp salt
  • 1/4 C olive oil
1. In a small salad bowl, combine 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.

Robyn's notes: He really liked this. Raved over it. It was very quick to make.  Gets 3 stars instead of 4 because I can't eat salad.
*garlic: I used the chopped garlic in a jar, because I was in a hurry. Worked fine.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

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