Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese

The recipe Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese can be made in roughly 25 minutes. For $1.31 per serving, you get a side dish that serves 4. One serving contains 189 calories, 4g of protein, and 18g of fat. This recipe from Allrecipes requires radicchio, belgian endive, dijon mustard, and red wine vinegar. A few people made this recipe, and 12 would say it hit the spot. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. Overall, this recipe earns a solid spoonacular score of 68%. Slow-Cooker Parmesan-Sage Pork Loin and Watercress Salad with Sliced Pears, Goat Cheese and Toasted Pine Nuts, Tri-Color Pepper Cheese Melts, and Shaved Zucchini Salad with Parmesan Pine Nuts are very similar to this recipe.

Servings: 4

Preparation duration: 25 minutes

 

Ingredients:

2 cups chopped arugula

1 cup chopped Belgian endive leaves

1 tablespoon Dijon mustard

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh oregano

1/4 cup freshly grated Parmigiano-Reggiano cheese

1/4 cup toasted pine nuts

1 cup chopped radicchio

1 tablespoon red wine vinegar

salt and pepper to taste

Equipment:

whisk

bowl

Cooking instruction summary:

For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside. Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve. Kitchen-Friendly View

 

Step by step:

For the vinaigrette

1. Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl.

2. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.

3. Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl.

4. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.


Nutrition Information:

Quickview
189k Calories
4g Protein
18g Total Fat
4g Carbs
17% Health Score
Limit These
Calories
189k
9%

Fat
18g
28%

  Saturated Fat
2g
18%

Carbohydrates
4g
1%

  Sugar
0.7g
1%

Cholesterol
4mg
1%

Sodium
342mg
15%

Get Enough Of These
Protein
4g
9%

Vitamin K
55µg
53%

Manganese
0.89mg
45%

Vitamin E
2mg
19%

Calcium
120mg
12%

Phosphorus
113mg
11%

Magnesium
37mg
9%

Copper
0.18mg
9%

Fiber
1g
8%

Folate
30µg
8%

Iron
1mg
8%

Vitamin A
321IU
6%

Zinc
0.92mg
6%

Potassium
193mg
6%

Vitamin B1
0.07mg
5%

Selenium
2µg
4%

Vitamin B2
0.07mg
4%

Vitamin C
3mg
4%

Vitamin B3
0.56mg
3%

Vitamin B6
0.05mg
3%

Vitamin B5
0.18mg
2%

Vitamin B12
0.08µg
1%

covered percent of daily need
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