Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese

Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese

7
MISSUSSCHMALZER 0

"This salad has become a staple of my kitchen. I like that it is a chopped salad, a technique that virtually ensures each bite will include every ingredient. There is something magical about the pine nut and Parmesan combination, a fact that will not be lost on pesto lovers. This is one of those rare recipes that justifies the expense of imported Parmigiano-Reggiano."

Ingredients

25 m {{adjustedServings}} servings 180 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.
  2. Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.
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Reviews

7
  1. 9 Ratings

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When I make a recipe and enjoy it so much that I say to myself, "Ooooh, I've GOT to remember this one!" that's a 5-star recipe. And this is one of those recipes. This inarguably has a definite...

This was very good and a nice change of pace. You need to like your salads with a bite, though--all the lettuces are bitter greens. It tastes pretty mustardy at first, so I'd suggest letting it ...

I like the idea of this, but it's far too bitter for our tastes. If you want to add something to perk it up from all that bitterness substitute some lettuce like butter lettuce or a red leaf let...