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Field Greens with Sage-Piñon Vinaigrette

Yield Makes 10 to 12 servings
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.


  • 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

Nutrition 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

How to Make It

  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.