Field Greens with Sage-Piñon Vinaigrette

Sunset
Notes: Up to 1 day ahead, toast nuts and store airtight. Make dressing and hold at room temperature. Also rinse salad leaves, wrap in towels, enclose in a plastic bag, and chill.
Makes 10 to 12 servings

Ingredients

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1/4 cup pine nuts
1/4 cup olive oil
2 tablespoons chopped fresh sage leaves or 1 teaspoon dried rubbed sage
2 tablespoons balsamic vinegar
1 clove garlic, minced
3 quarts (about 10 oz.) mixed tender salad leaves, rinsed and crisped
Salt and pepper

Preparation

1. In a 6- to 8-inch frying pan over medium heat, stir nuts until golden, about 4 minutes. Pour from pan and coarsely chop half the nuts.

2. In a blender, whirl chopped nuts, oil, sage, vinegar, and garlic until smooth.

3. In a large bowl, gently mix salad leaves with dressing to coat well, then add remaining nuts. Season to taste with salt and pepper.

Created date

October 2003

Nutritional Information

Calories 61
Caloriesfromfat 90 %
Protein 1.1 g
Fat 6.1 g
Satfat 0.8 g
Carbohydrate 1.4 g
Fiber 0.6 g
Sodium 5.7 mg
Cholesterol 0.0 mg