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Salad with Marinated Peppers and Pine Nuts

Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.