Warm Greens with Balsamic Vinaigrette

A warm vinaigrette tossed with fresh salad greens and toasted pine nuts makes for a fabulous flavor experience.

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 6

Balsamic Vinaigrette

1/3
cup water
1/4
cup balsamic vinegar
1/4
cup olive or vegetable oil
1
teaspoon honey
1/4
teaspoon salt
1/4
teaspoon paprika
1
clove garlic, finely chopped

Salad

2
cups sliced fresh mushrooms (6 oz)
3
cups bite-size pieces leaf lettuce
3
cups bite-size pieces fresh spinach
2
cups bite-size pieces radicchio
3
tablespoons pine nuts, toasted

  • 1 In tightly covered container, shake all vinaigrette ingredients until well blended. Makes 1 cup vinaigrette; use 1/3 cup for this recipe.
  • 2 In 10-inch nonstick skillet, heat 1/3 cup balsamic vinaigrette to boiling over medium heat. Cook mushrooms in vinaigrette 3 minutes; remove from heat.
  • 3 Add remaining salad ingredients. Toss 1 to 2 minutes or until greens begin to wilt. Serve immediately. Sprinkle with freshly ground pepper if desired.

Expert Tips

To toast pine nuts, cook in an ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until light brown.

Use remaining balsamic vinaigrette over stir-fried vegetables or as a salad dressing on tossed greens or pasta salad.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
110 ),
% Daily Value
Total Fat
12 g
12 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
0mg
0%;
Sodium
120 mg
120 %;
Total Carbohydrate
5 g
5 %
(Dietary Fiber
2 g
2 %
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
10%;
Calcium
2%;
Iron
8%;
Exchanges:
1 Vegetable; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.