Salad with Marinated Peppers and Pine Nuts

Sunset
Makes 4 servings

Ingredients

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1/3 cup pine nuts
3 tablespoons sherry vinegar or cider vinegar
3 tablespoons extra-virgin olive oil
1 cup canned peeled roasted red peppers
1/4 cup chopped pitted Spanish-style green olives
2 quarts salad mix (8 oz.), rinsed and crisped
Salt and pepper

Preparation

1. In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 8 minutes.

2. In a large bowl, whisk vinegar and olive oil to blend. Cut peppers lengthwise into 1/2-inch-wide strips. Drop into bowl and mix to coat with dressing. Add olives, salad mix, and toasted nuts and mix gently. Add salt and pepper to taste.

Created date

June 2004

Nutritional Information

Calories 190
Caloriesfromfat 81 %
Protein 3.6 g
Fat 17 g
Satfat 2.4 g
Carbohydrate 8.5 g
Fiber 2.4 g
Sodium 283 mg
Cholesterol 0.0 mg