Breakfast Salad with Warm Pine Nuts

recipe
"I came up with this recipe while trying to jazz up our traditional Sunday waffles. My husband and I love the unique flavor with the warm pine nut crunch." -Renata Perry, Austin, TX

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 178
Caloriesfromfat 28 %
Fat 5.5 g
Satfat 0.5 g
Monofat 1.3 g
Polyfat 2.6 g
Protein 2.8 g
Carbohydrate 34.3 g
Fiber 6.6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 1 mg
Calcium 43 mg

Ingredients

2 cups cubed Fuji apple (about 3/4 pound)
1 1/2 cups cubed Asian pear or ripe pear (about 1 medium)
1 cup coarsely chopped orange sections (about 1 large)
1/2 cup cubed peeled kiwifruit
1 tablespoon dried blueberries
1 tablespoon dried cranberries
1 tablespoon roasted sunflower seed kernels
1 tablespoon unsalted pumpkinseed kernels
Cooking spray
2 tablespoons pine nuts

Preparation

Combine the first 8 ingredients in a medium bowl.

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pine nuts to pan; cook for 3 minutes or until lightly browned, shaking pan frequently. Add pine nuts to salad; toss gently to combine. Serve immediately.

March 2005
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