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Field Greens with Sage-Piñon Vinaigrette





Yields
Makes 10 to 12 servings

Notes: Up to 1 day ahead, toast nuts and store airtight. Make dressing and hold at room temperature. Also rinse salad leaves, wrap in towels, enclose in a plastic bag, and chill.

 1/4 cup pine nuts
 1/4 cup olive oil
 2 tablespoons chopped fresh sage leaves or 1 teaspoon dried rubbed sage
 2 tablespoons balsamic vinegar
 1 clove garlic, minced
 3 quarts (about 10 oz.) mixed tender salad leaves, rinsed and crisped
  Salt and pepper
Step 1
1

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.

Step 2
2

In a blender, whirl chopped nuts, oil, sage, vinegar, and garlic until smooth.

Step 3
3

In a large bowl, gently mix salad leaves with dressing to coat well, then add remaining nuts. Season to taste with salt and pepper.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories61
% Daily Value *
Total Fat 6.1g8%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 5.7mg1%
Total Carbohydrate 1.4g1%

Dietary Fiber 0.6g3%
Protein 1.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.