Warm Greens with Balsamic Vinaigrette

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

Minutes

Total Time

15

Minutes

Makes

6

servings

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.
Makes 6 servings (about 1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
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.
Planned-Overs
Use remaining balsamic vinaigrette over stir-fried vegetables or as a salad dressing on tossed greens or pasta salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 110 ),
  • Total Fat 12 g
    • (Saturated Fat 2 g,),
  • Cholesterol 0mg;
  • Sodium 120 mg;
  • Total Carbohydrate 5 g
    • (Dietary Fiber 2 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.