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Italian Salad with Basil Vinaigrette 4 Servings 1 shallot (peeled) 1 garlic clove (peeled) ½ cup fresh basil leaves 1 Tbsp pine nuts 1 Tbsp grated Parmesan cheese ¼ tsp Sugar ¼ tsp salt ¼ tsp Freshly ground black pepper 2 Tbsp unseasoned rice vinegar ⅓ cup extra- virgin olive oil 10 oz Earthbound Farm Organic Italian Salad ¼ cup toasted pine nuts ½ cup diced ripe tomatoes Shaved parmesan cheese (to taste)
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Italian Salad with Basil Vinaigrette

Inspired by the quintessential Italian sauce - pesto - this dressing is sure to become one of your favorites. Make a double or triple recipe; the vinaigrette will keep up to a month in the refrigerator.

4 Servings

Ingredients

1

shallot (peeled)

1

garlic clove (peeled)

½ cup

fresh basil leaves

1 Tbsp

pine nuts

1 Tbsp

grated Parmesan cheese

¼ tsp

Sugar

¼ tsp

salt

¼ tsp

Freshly ground black pepper

2 Tbsp

unseasoned rice vinegar

⅓ cup

extra- virgin olive oil

10 oz

Earthbound Farm Organic Italian Salad

¼ cup

toasted pine nuts

½ cup

diced ripe tomatoes

Shaved parmesan cheese (to taste)

Directions

Purée all the vinaigrette ingredients (except the oil) in a blender. With the machine running, add the oil in a slow, thin stream to emulsify.

Pour the dressing into a large bowl and add the lettuce, tossing to coat.

Divide the greens between 4 plates and top with a scattering of nuts, tomatoes, and cheese. Serve immediately.

 

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