Recipe by Sarah Stephan
"A delicious salad fancy enough to entertain with and easy enough to make for yourself for lunch. Try adding grilled chicken strips to make a meal out of it! Serve with balsamic vinaigrette."
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Italian bread, cubed
extra virgin olive oil
freshly ground black pepper
2 (16 ounce) packages
mixed salad greens
green onions, cut into 1/2-inch pieces
feta cheese, crumbled
This was a great salad even though I used romaine. My sun-dried tomatos weren't getting soft enough so I put them in 2 cups water and microwaved them for a minute - that worked great. I put the pine nuts in the toaster oven and toasted 2 times on light - easier than broiler, didn't have to keep an eye on them. I'd definately make this again.
Good but a lot of work if you make the croutons yourself. The only thing I would change next time is use a different dressing since the family was not too thrilled with the balsamic vinaigrette (just our taste) Presentation was really nice
Beautiful salad. As a timesaver, I just used store bought croutons and skipped the whole first part of the recipe. The colors were spectacular and I could see this ending up on a holiday buffet because of the gorgeous green/vibrant red color of the salad. Used a bag of romaine salad. Topped it off with a nice balsamic vinegarette. Husband said it had become one of his favorite salads because he loved all the different flavors.
Fabulous salad. I admit I have never appreciated croutons. . . until now. I think making your own croutons is totally worth the effort (what effort? 5-10 minutes is all it takes). They are great, the salad is great. I do not brown nuts under the broiler after catching some pecans on fire using that method a few years back. Instead, I toast them on the stovetop in a pan without oil, over medium heat. That way I can watch them more carefully, turn them easier, etc.
Great salad! I used sun dried tomatoes that were packed in oil and drained them well. The extra flavor from the oil complemented the salad nicely.
This recipe went over very well at a recent party. Everyone has been asking me for the recipe and several of us have made it again. It will become a staple in our house! It is a little on the expensive side when you buy all of the ingredients, but it was well worth the extra cost!
This salad was so good. I was too tired to make my own crutons, so I just used boxed. I only had the sun-dried tomatoes in oil and those worked fine. I made my own balsamic vinegrette with a flavored olive oil. I will make this salad again. Maybe next time I will add some chicken.
This was my contribution to Christmas Eve dinner, and was well-received. My husband is requesting it today again **!!!**. Very good, will top with broiled chicken breast cut in strips this time.
* Percent Daily Values are based on a 2,000 calorie diet.
Sun-Dried Tomato, Feta and Pine Nut Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 170
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