Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- ¼ cup pine nuts
- ⅔ cup olive oil
- ¼ cup balsamic vinegar or 2 tablespoons red wine vinegar
- ¼ cup fresh lemon juice
- 3 tablespoons minced shallots; (about 2)
- ½ teaspoon grated orange peel
- salt and pepper
Directions
Preheat oven to 350°F.
Place pine nuts on small cookie sheet.
Toast until golden brown, stirring occasionally, about 12 minutes.
Cool completely.
Combine oil, vinegar, lemon juice, shallot and orange peel in bowl.
Season with salt and pepper.
Stir in pine nuts.
Transfer to cruet and seal. (can be prepared up to 4 days ahead; refrigerate)
Serve at room temperature.
Category:Cathy's Recipes
Category:Vinaigrette Recipes
Category:Pine nut Recipes
Category:Balsamic vinegar Recipes
Category:Red wine vinegar Recipes
Category:Lemon juice Recipes
Category:Shallot Recipes
Category:Orange peel Recipes