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Lemony Quinoa
Lunch American

Lemony Quinoa

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
  2. 2 In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
  3. 3 Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

By Mirelle B

Purple Cabbage Salad
Lunch American

Purple Cabbage Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
  2. 2 Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
  3. 3 Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
  4. 4 Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

By z100hr

Spinach Basil Pasta Salad
Lunch American

Spinach Basil Pasta Salad

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add bow tie pasta and return to a boil. Cook, uncovered and stirring occasionally, until pasta has cooked through but is still firm to the bite, about 12 minutes. Rinse with cold water to cool, then drain well in a colander set in the sink.
  2. 2 Toss spinach and basil together in a large bowl.
  3. 3 Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Stir in prosciutto and cook 2 to 3 minutes more. Remove from the heat.
  4. 4 Add prosciutto mixture to spinach and basil and toss to combine. Pour in the drained pasta and toss again. Season with salt and pepper. Sprinkle with Parmesan cheese and pine nuts to serve.

By _jennifer

Orzo and Broccoli Salad (No Mayo)
Lunch American

Orzo and Broccoli Salad (No Mayo)

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
  2. 2 Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
  3. 3 Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.

By HOWEWASS

Butternut Squash and Halloumi Salad
Lunch American

Butternut Squash and Halloumi Salad

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
  3. 3 Bake in the preheated oven until butternut squash is tender, about 20 minutes.
  4. 4 Meanwhile, bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
  5. 5 Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
  6. 6 Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
  7. 7 Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.

By MrsGPie

Curry Pasta Salad
Lunch American

Curry Pasta Salad

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain.
  2. 2 Combine curry powder, salt, mayonnaise, and lemon juice in a large bowl. Add cooked pasta and toss to coat. Mix in apple, raisins, green onion, carrots, tofu, and pine nuts.

By MARBALET

Delicious Spinach Salad
Lunch American

Delicious Spinach Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl.
  2. 2 Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.

By Allrecipes Member

Spiralized Apple Salad
Lunch

Spiralized Apple Salad

4.0

Prep
15 min
Cook
3 min
Total
18 min

Instructions

  1. 1 Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing.
  2. 2 Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade.
  3. 3 Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined.
  4. 4 Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.

By lutzflcat

Spinach Orange Salad
Lunch

Spinach Orange Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
  2. 2 Separate oranges into individual wedges. Cut each wedge into thirds.
  3. 3 Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
  4. 4 Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
  5. 5 Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.

By Allrecipes Member

Spinach and Orzo Salad
Lunch

Spinach and Orzo Salad

4.6

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

By Christine R

Spinach, Feta, and Pine Nut Ravioli Filling
Lunch Italian

Spinach, Feta, and Pine Nut Ravioli Filling

4.8

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add spinach; cook until fully wilted, about 2 minutes. Cool, then squeeze spinach to remove as much liquid as possible.
  2. 2 Combine spinach, feta, and pine nuts in a blender or the bowl of a food processor; pulse until a fine paste consistency.
  3. 3 Drop 30 teaspoonfuls of filling onto 1 pasta sheet, spaced about 1 inch apart. Beat egg and water together in a small bowl; brush over remaining pasta sheet. Gently lay egg washed pasta sheet, egg washed-side down, over filled bottom layer, matching up the 2 sheets evenly. Press out air around each filling portion. Cut into individual ravioli. Press ravioli edges with the tines of a fork to seal.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes.

By Matthew Valleau

Sweet and Sour Spinach Jicama Salad
Lunch

Sweet and Sour Spinach Jicama Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
  2. 2 Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
  3. 3 Pour olive oil dressing over the salad; toss to combine.

By male

Refreshing Summer Orzo Salad
Lunch

Refreshing Summer Orzo Salad

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring chicken broth to a boil over high heat. Add orzo pasta and cook until al dente, 8 to 10 minutes. Drain well, then pour orzo into a bowl and toss with butter to keep it from sticking; set aside.
  2. 2 While pasta is cooking, heat olive oil in a skillet over medium heat. Stir in garlic and cook until garlic softens and the aroma mellows, about 2 minutes. Stir in pine nuts, basil, thyme, and red pepper flakes. Cook and stir until pine nuts have toasted to a light golden brown.
  3. 3 Stir pine nut mixture into orzo along with olives, capers, and feta cheese. Toss in spinach and lemon juice.
  4. 4 Serve either warm or cold, but it's better the next day.

By prell2k4

Spinach and Sun-Dried Tomato Pasta
Lunch Italian

Spinach and Sun-Dried Tomato Pasta

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring broth to a boil in a small saucepan. Off heat, add sun-dried tomatoes and soak until softened, about 15 minutes. Drain; reserve broth. Coarsely chop sun-dried tomatoes; set aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
  3. 3 Cook and stir pine nuts in a skillet over medium heat until lightly toasted. Transfer to a bowl; set aside.
  4. 4 Heat olive oil and pepper flakes in the same skillet over medium heat; add garlic and cook until tender, about 1 minute. Add spinach; cook until almost wilted. Add reserved broth and sun-dried tomatoes; cook and stir until heated through, about 2 minutes.
  5. 5 Toss penne, spinach mixture, and pine nuts together in a large bowl. Serve with Parmesan cheese.

By madball911

Kumquat Salad
Lunch

Kumquat Salad

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
  2. 2 In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

By Jill S

Simple Salad Dressing
Lunch

Simple Salad Dressing

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Run a fork lengthwise down cucumber skin to create thin stripes. Cut cucumber into thin slices.
  2. 2 Place cucumber into a large bowl with iceberg lettuce, romaine, tomatoes, and chicory.
  3. 3 Whisk oil, vinegar, Italian seasoning, lemon juice, celery seed, garlic salt, pepper, and ginger together in a small bowl. Pour over salad and toss to coat.
  4. 4 Garnish with pine nuts and Parmesan cheese. Serve within 10 to 15 minutes so lettuces don't wilt.

By Grillzilla

Chicken Salad With Pine Nuts and Raisins
Lunch

Chicken Salad With Pine Nuts and Raisins

3.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.
  2. 2 Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.
  3. 3 Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.
  4. 4 Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.
  5. 5 Combine the chicken with the celery, raisins and lemon peel.
  6. 6 When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.

By MARBALET

Feta and Slow-Roasted Tomato Salad with French Green Beans
Lunch Italian

Feta and Slow-Roasted Tomato Salad with French Green Beans

4.8

Prep
17 min
Cook
123 min
Total
140 min

Instructions

  1. 1 Preheat an oven to 225 degrees F (110 degrees C).
  2. 2 Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
  3. 3 Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
  4. 4 Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
  5. 5 Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
  6. 6 Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

By Andypoc

Italian Panzanella Bread Salad
Lunch Italian

Italian Panzanella Bread Salad

4.4

Prep
40 min
Cook
12 min
Total
92 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
  3. 3 Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
  4. 4 To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

By Josephine D. Piro

Spinach and Pine Nuts
Dinner American

Spinach and Pine Nuts

4.2

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Wash spinach, but allow the water to cling to the leaves. Cook spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
  2. 2 Heat oil in a skillet over medium-high heat. Add spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

By Robyn Webb

Roasted Portabello Mushrooms with Blue Cheese
Appetizer American

Roasted Portabello Mushrooms with Blue Cheese

5.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
  3. 3 Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

By dimples

Green Beans for a Special Occasion
Dinner American

Green Beans for a Special Occasion

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic and pine nuts, and saute until lightly browned.
  2. 2 Place the green beans in a medium saucepan with enough water to cover, and bring to a boil. Season with salt and pepper. Cook 5 minutes, or until tender. Drain, and toss with the garlic and pine nuts to serve.

By ISBLESSED