Corn salad with herbs and pine nuts
Votes: 3
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Corn salad with herbs and pine nuts - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups corn salad or mixed greens
- 1/2 cup parsley leaves
- 1/2 cup leaves basilica
- 1/4 cup fresh herbs (chives, chervil, tarragon or dill)
- 2 tbsp red wine vinegar
- 1/4 cup olive oil
- Coarse salt and freshly ground black pepper
- 1/4 cup pine nuts or chopped almonds, toasted
We recommend
Recipes with similar ingredients: corn salad, mesclun salad mix, parsley, basil, chives, chervil, tarragon, dill, wine vinegar, pine nuts, almond
Cooking the dish according to the recipe:
- In a large bowl, combine the lettuce leaves, parsley, basil, and fresh herbs. In a separate bowl, combine the vinegar, olive oil, salt, and pepper to taste.
- Add dressing to the salad, mix gently and sprinkle with nuts.
Categories:
recipe / Salads / Leafy salads / Ted Allen
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