Mixed Baby Green Salad with Vinaigrette Dressing And Toasted Pine Nuts

  • Active Time 10m
  • Total Time 10m

Serves 8


  • For Balsamic Vinaigrette:
  • 3 tablespoons dry red wine
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 1/4 cups olive oil
  • Salt and pepper
  • For Salad:
  • 8 cups mixed baby greens
  • 1 medium red onion, thinly sliced
  • 1 cup toasted pine nuts


FOR VINAIGRETTE: Whisk the first 3 ingredients in a large bowl to blend. Gradually whisk in the oil until well blended. Season the vinaigrette to taste with salt and pepper. (Vinaigrette can be made 8 hours ahead. Cover and refrigerate. Whisk before using.)

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

Divide the 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.

RecID 6082

nutrition information per serving

487 calories; 39g total fat; 82mg cholesterol; 190mg sodium; 29g carbohydrates; 2g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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