Emprimir
Correo Electrónico
Add a photocourtesy Toronto Star
Jennifer Bain's Toronto Star Cookbook
If using bottled red peppers, rinse and pat dry with paper towels before slicing. Toast pine nuts in small skillet over medium heat, tossing occasionally, until golden.
| Tags: |
Ingredientes
- 1 cup tightly packed fresh basil leaves
- 2 cloves garlic, peeled
- 1/4 tsp each: kosher salt, freshly ground black pepper
- 1/3 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- SALAD:
- 2 roasted red peppers
- 1/2 lb (225 g) spring mix greens
- 12 cherry or grape tomatoes
- 3 tbsp toasted pine nuts or toasted pistachio
- 60 g (2 oz) creamy chèvre, crumbled
Direcciones
- For vinaigrette, in blender or food processor, purée basil, garlic, salt and pepper. With machine running, slowly pour in oil, vinegar and honey until emulsified. (Makes about 1/2 cup.)
- For salad, slice red peppers into strips.
- In large bowl, toss greens with red peppers, tomatoes, pine nuts and reserved vinaigrette to taste. (Refrigerate any remaining vinaigrette in airtight container up to 10 days.)
- Divide salad mixture between 2 plates. Top each with equal portions chèvre.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 664g | |
| Calories 1711 | |
| Calories from Fat 789 | 46% |
| Total Fat 90.24g | 113% |
| Saturated Fat 11.76g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 603mg | 25% |
| Potassium 1505mg | 43% |
| Total Carbs 205.21g | 55% |
| Dietary Fiber 33.9g | 113% |
| Sugars 40.0g | 27% |
| Protein 40.84g | 65% |
