Insalata Verde
19 people added this to their Recipe Box
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 95 |
| pro | 2 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 1 g |
| sodium | 68 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 3 |
| vit A | 6 |
| vit C | 5 |
| folate | 19 |
Ingredients
- 1/2 cup balsamic vinegar or red wine vinegar
- 1/3 cup olive oil
- 1 clove garlic, crushed
- 1/2 tsp granulated sugar
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 10 cups mesclun
- 1/4 cup toasted pine nuts
Preparation
In small saucepan, combine vinegar, oil, garlic and sugar. Bring to boil; reduce heat to medium and boil gently for about 3 minutes or until volume is reduced by half. Discard garlic. Transfer to large bowl; let cool completely.
Whisk in mustard, salt and pepper. Add mesclun; toss well. Sprinkle with pine nuts.
Additional information :
Tip: Mesclun is a gourmet mix of young greens and herbs; you can substitute torn butter lettuce, arugula and radicchio or your favourite greens.
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