m (Robot: Removing from Category:Salt Recipes) |
(Robot: Removing categories) |
||
Line 4: | Line 4: | ||
− | [[Image: |
+ | [[Image:205044391.jpg|thumb| Field Greens with Sage-Pinon Vinaigrette]] |
Line 35: | Line 35: | ||
[[Category:Sage Recipes]] |
[[Category:Sage Recipes]] |
||
[[Category:Balsamic vinegar Recipes]] |
[[Category:Balsamic vinegar Recipes]] |
||
+ | |||
− | [[Category:Pepper Recipes]] |
||
+ | |||
− | [[Category:Olive oil Recipes]] |
||
[[Category:Pine nut Recipes]] |
[[Category:Pine nut Recipes]] |
||
+ | |||
− | [[Category:Vinegar Recipes]] |
||
+ | |||
− | [[Category:Garlic Recipes]] |
||
[[Category:Clove Recipes]] |
[[Category:Clove Recipes]] |
||
− | [[Category:Peanut Recipes]] |
||
− | [[Category:Oil Recipes]] |
Revision as of 07:53, 10 January 2010
Description
Ingredients
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 2 tbl chopped fresh sage leaves
- 2 tbl balsamic vinegar
- 1 x garlic clove minced
- 3 qt mixed tender salad leaves - (abt 10 oz) rinsed, crisped
- salt to taste
- Freshly-ground black pepper to taste
Directions
- 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.
- In a blender, whirl chopped nuts, oil, sage, vinegar, and garlic until smooth.
- In a large bowl,mix salad leaves with dressing to coat well, then add remaining nuts.
- Season to taste with salt and pepper.