Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
332
Calories
4g
Protein
33g
Fat
8g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
1
In a 6- to 8-inch frying pan over medium heat, stir nuts until golden, about 4 minutes.
2
Pour from pan and coarsely chop half the nuts.
3
In a blender, whirl chopped nuts, oil, sage, vinegar, and garlic until smooth.
4
In a large bowl,mix salad leaves with dressing to coat well, then add remaining nuts.
5
Season to taste with salt and pepper.
Recipe sourced from
fandom