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Warm Greens with Balsamic Vinaigrette

warm greens with balsamic vinaigrette Side Dish
Warm Greens with Balsamic Vinaigrette
  • Prep 15 min
  • Total 15 min
  • Servings 6

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

Updated November 11, 2008

Ingredients

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

Steps

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  • 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.

  • 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 Facts

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

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