Spring Salad with Raspberries and Pine Nuts: Difference between revisions
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New page: {{RecipeSummary |PrepTime=20 min |CookTime=n/a |Source=[http://www.startribune.com Star Tribune] |Yield=2 (as entree), 4 as side |Rating=Yummy! }} === Ingredients === * 1/2 c fresh raspber... |
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| Line 14: | Line 14: | ||
* 1 clove garlic, pressed | * 1 clove garlic, pressed | ||
* salt & pepper to taste | * salt & pepper to taste | ||
* | * 4 c torn Bibb or Romaine | ||
* 1 Belgian endive, chopped | |||
* 2 T toasted pine nuts | |||
=== Preparation === | === Preparation === | ||
In large bowl, whisk together half of berries, vinegar, oil, lemon juice, honey and garlic. Add salt and pepper to taste. Add lettuce and endive. Toss well to coat. Divide among four salad plates. Top with remaining berries and pine nuts. | |||
[[Category:Salads]] | [[Category:Salads]] | ||
[[Category:Yummy]] | [[Category:Yummy]] | ||
Revision as of 20:32, 6 September 2009
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | n/a |
| Source | Star Tribune |
| Yield / serves | 2 (as entree), 4 as side |
| Rating | Yummy! |
Ingredients
- 1/2 c fresh raspberries, divided
- 2 T rice vinegar
- 2 T olive oil
- juice of 1 small lemon
- 1 T honey
- 1 clove garlic, pressed
- salt & pepper to taste
- 4 c torn Bibb or Romaine
- 1 Belgian endive, chopped
- 2 T toasted pine nuts
Preparation
In large bowl, whisk together half of berries, vinegar, oil, lemon juice, honey and garlic. Add salt and pepper to taste. Add lettuce and endive. Toss well to coat. Divide among four salad plates. Top with remaining berries and pine nuts.
