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Salad with Peppers and Pine Nuts
Source: dLife

A fresh salad of olives, toasted pine nuts, and roasted red peppers topped with a sherry vinaigrette.

Prep Time: 5 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 132.2
Total Carbs 5.8 g
Dietary Fiber 1.7 g
Sugars 2.7 g
Total Fat 12.0 g
Saturated Fat 1.6 g
Unsaturated Fat 1.5 g
Potassium 0.0 mg
Protein 1.3 g
Sodium 320.9 mg
Dietary Exchanges
2 1/2 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2.6667 oz  pine nuts
3 tbsp  cider vinegar
3 tbsp  extra virgin olive oil
2 oz  canned green olives
8 oz  roasted red peppers with brine
8 oz  salad greens
1 pinch  salt and pepper
  1. Toast pine nuts in a frying pan over medium for 5 to 8 minutes, shaking often.
  2. Whisk together vinegar and oil.
  3. Slice peppers lengthwise into 1/2 inch strips. Toss with vinegar/oil mixture.
  4. Mix in olives, salad mix, and pine nuts. Season with salt and pepper.

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