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Basil & Toasted Pine Nut Salad

23 min
15 min prep
8 min cook

Serves 4

Unsaved Basil & Toasted Pine Nut Salad

Ingredients

  • 2 cups Fresh basil, roughly chopped
  • 5 oz Lettuce mix
  • 1/2 cup Pine nuts, toasted lightly in a dry pan
  • 1/2 cup Provolone cheese, shaved

Instructions

  1. In a bowl, combine salad greens, basil, cheese and pine nuts together and toss to combine.
  2. Serve with your favorite dressing and season to taste as needed.
  3. Chef's Note: For this salad, we like to use Rustic Dijon Vinaigrette (recipe available at HEB.com/recipes).

Nutrition

4gCarbs
16gFat
8gProtein

Nutrition Facts

4 servings

  • Amount Per Serving
    Calories180
  • % Daily Value*
  • Total Fat
    • 16g
    • 25%
  • Saturated Fat
    • 3.5g
    • 18%
  • Trans Fat
    • 0g
  • Cholesterol
    • 10mg
    • 3%
  • Sodium
    • 190mg
    • 8%
  • Total Carbohydrate
    • 4g
    • 1%
  • Dietary Fiber
    • 2g
  • Sugars
    • 1g
  • Protein
    • 8g
  • Vitamin C
    • 10%
  • Calcium
    • 20%
  • Iron
    • 10%
  • Vitamin A
    • 60%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.