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Mixed Baby Green Salad with Vinaigrette Dressing And Toasted Pine Nuts

Source: Zell Schulman
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 8
For Balsamic Vinaigrette:
3 tablespoons dry red wine
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 1/4 cups olive oil
For Salad:
8 cups mixed baby greens
1 medium red onion, thinly sliced
1 cup toasted pine nuts
FOR VINAIGRETTE: Whisk first 3 ingredients in large bowl to blend. Gradually whisk in oil until well blended. Season vinaigrette to taste with salt and pepper. (Vinaigrette can be made 8 hours ahead. Cover and refrigerate. Whisk before using.)

FOR SALAD: Toss mixed greens, onion and pine nuts with enough vinaigrette to coat. Season salad to taste with salt and pepper.

Divide salad evenly among 8 plates and serve.

Adapted from Let My People Eat! Passover Seders Made Simple by Zell Schulman

Recipe reprinted by permission of Zell Schulman. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 487
Fat. Total: 39g
Fiber: 2g
Carbohydrates, Total: 29g
Sodium: 190mg
% Cal. from Fat: 72%
Cholesterol: 82mg
Protein: 9g
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