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:
covered percent of daily need
