Salad with Marinated Peppers and Pine Nuts

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 81%
  • Protein: 3.6g
  • Fat: 17g
  • Saturated fat: 2.4g
  • Carbohydrate: 8.5g
  • Fiber: 2.4g
  • Sodium: 283mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 8 minutes.
  2. 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.
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