Salad with pine nuts is well suited for both a casual lunch and a festive table. We offer several varied and delicious recipes.

Simple salad with pine nuts

Such a light and tasty salad is quite suitable for a diet menu. It is quite satisfying and interesting in taste. Of course, any nuts are quite high in calories, but when consumed in reasonable amounts, they will only benefit the body.

You will need such a grocery set:

  • 100 g of nuts and spinach;
  • half chicken;
  • 150 g of white bread;
  • 2 garlic cloves;
  • 50 ml of olive oil.

Cooking should not cause special difficulties:

  1. Rinse the fillet and chop lightly. Heat the oil in a medium-sized skillet, squeeze the garlic into it, fry it for 1 - 2 minutes and put the chicken into it. Fry the slices until a crust appears.
  2. Wash the spinach, chop randomly and send to the meat when it begins to brown. Transfer the finished mixture to a dish.
  3. Grind the bread to a crumb and fry in a pan so that they become dry, with a golden brown tint. When the crumbs begin to darken, add nuts, then continue cooking for another 3 - 5 minutes, constantly stirring the mass.
  4. Put the nut-bread mixture on top of the chicken with herbs and serve immediately.

On a note. Nuts are recommended to use raw. If you really want to lightly fry them, do not pour in the oil and fry them for no longer than 7-8 minutes, stirring continuously with a spatula.

Easy recipe with arugula

A dish with arugula and pine nuts will look equally wonderful both on the festive table and on cozy home gatherings.

Prepare in advance:

  • up to 150 grams of shrimp larger;
  • arugula - 1 bunch;
  • orange (preferably Sicilian) - 1 pc.;
  • grapefruit - 1 slice (about 50 g);
  • cherry tomatoes - 7 fruits;
  • Ball-shaped mozzarella - up to 20 pcs.;
  • vinegar (preferably rice) - 10 ml;
  • olive oil - 60 ml;
  • ginger - a slice up to 3 cm in length.

Step-by-step process description:

  1. Rinse the arugula and allow excess liquid to drain from it.
  2. Rinse the orange, peel, including from the films, so that only the flesh remains.
  3. Fry the shrimp in hot oil for 5 - 7 minutes.
  4. Prepare salad dressing: finely chop ½ orange, combine with oil and vinegar. Peel and grate finely, add to the dressing and mix well. Heat the sauce over low heat and continue to warm for 3 to 4 minutes, stirring occasionally. After, leave to cool.
  5. While the sauce is cooling, prepare the remaining components. Arugula by hand should be torn, a slice of grapefruit peeled from the film and cut into cubes, cut the flesh of the orange as well. Mix everything carefully and generously flavor with sauce.
  6. Place the salad on a platter, garnish with shrimp, cherry quarters and golden cedar gifts.

It is recommended to serve the salad immediately after completion of registration.

With chicken

Salad with chicken and pine nuts looks very unusual and festive due to its design.

For a pound of chicken, take:

  • berries of white grapes - 450 g;
  • nuts - 100 g;
  • a glass of yogurt without sweeteners;
  • a couple of processed cheeses;
  • a pair of boiled eggs;
  • a mixture of Italian herbs;
  • some salt;
  • a spoonful of vegetable oil.

If the nuts for some time already lie on your shelf open, do not rush to immediately throw them into the salad, and first check for freshness. If they have a foreign smell, refuse to use. Such a product will spoil the taste of the salad.

The cooking process does not take much effort and time:

  1. Rinse the fillet under running water and cut into slices. Then it must be thermally processed: fry in oil until golden or boil in slightly salted water with spices (optional).
  2. Meanwhile, pre-boiled eggs should be cleaned and the proteins separated from the yolks. Finely grate the protein, and crush the yolk manually or rub through a fine strainer.
  3. Coarsely grate soft cheese. Rinse grape berries and cut lengthwise into halves.
  4. Fold the salad in layers: first chicken, then nuts and a little yogurt. After that go grated squirrels, yolks and again yogurt filling. The last to be distributed are cheese chips and the rest of the yogurt. Decorate the salad with slices of grapes.

It is recommended to insist on an appetizer in the refrigerator for 30 minutes so that all the ingredients are saturated with each other's juices and sauce.

Lenten salad with pine nuts

Lenten salad will not necessarily be not tasty. It can be prepared so that it will give odds to any meat. Such a dish can also be used in the proper nutrition menu. We offer a recipe for a warm salad with nuts and croutons.

Prepare in advance:

  • 3 large champignons;
  • 2 slices of wheat bread;
  • fresh table greens: lettuce, parsley, dill, cilantro;
  • 1 tbsp. l with a hill of pine nuts;
  • 2 stalks of thyme (if possible);
  • 2 garlic cloves;
  • 2 tbsp. l vegetable oil;
  • half as much as any citrus juice;
  • 1 tsp liquid honey;
  • some grain mustard.

Cooking like this:

  1. Rinse the mushrooms, cut into cubes and fry in oil until a crust appears. Salt, mix and put on a plate.
  2. After mushrooms, add oil, thyme, spices and finely chopped garlic to the pan. The mixture should be warmed up for a couple of minutes and then put croutons cut from slices of bread into it.
  3. Make a sauce of butter, honey, sour juice, mustard and pepper. Salt to taste.
  4. Fold in the salad bowl all the products, pour over the sauce well and mix. Sprinkle croutons on top.

Cooking with Avocado

Prepare the following ingredients in advance for 300 grams of avocado:

  • 200 g celery;
  • large pear;
  • Jam nuts;
  • half a pekinga;
  • a spoonful of vegetable oil and soy sauce;
  • 20 ml of orange juice;
  • 1 tsp vinegar (preferably rice).

Salad making:

  1. Remove a couple of top sheets from the cabbage, rinse it under running water, let the liquid drain and finely chop afterwards.
  2. Rinse the celery, cut along small pieces and fry in oil, stirring occasionally.
  3. To clear a pear from pollution and cut into thin small plates.
  4. Rinse avocados under water and cut into small pieces as well.
  5. Fry nuts without oil for 3 to 4 minutes in a preheated pan.
  6. Prepare dressing with sauce, citrus juice, vinegar and oil.
  7. Mix all the ingredients in a deep salad bowl and pour the dressing, mix well.

With shrimps

  • 440 g of ordinary small shrimp;
  • 50 g nuts;
  • 5 - 6 cherry tomatoes;
  • 130 g of Parmesan cheese;
  • 40 ml of olive oil;
  • 2 g spicy mixture of herbs for salads;
  • 50 g lettuce leaves;
  • balsamic spoon;
  • 1 lemon slice;
  • 2 - 3 pinches of salt.

The preparation of the salad is as follows:

  1. Boil salted water. Dip the washed shrimp into it and cook until boiling water (approximately 2 - 3 minutes). It is recommended to buy already peeled shrimps, otherwise they will have to be cooled and cleaned.
  2. Heat a couple of drops of oil in a pan and fry the shrimp carcasses in it until light golden.
  3. Rinse vegetables. Cut the tomatoes into slices, manually lettuce leaves into small pieces. Gently place the tomatoes on a greased baking sheet, sprinkle with herbs and send to the preheated oven for a third of an hour at 170 degrees.
  4. To collect the salad: put the salad leaves on the dish, distribute the baked tomatoes and shrimps on top, add the nuts last and wipe everything with cheese.
  5. Prepare the dressing by mixing vinegar, oil, salt and lemon juice from a lemon wedge. Pour the salad and serve immediately.

Vegetable salad with pine nuts

  • 2 medium tomatoes;
  • 1 yellow bell pepper;
  • 2 medium cucumbers;
  • 200 g of Beijing cabbage;
  • 100 g pine nuts;
  • fresh parsley and dill (optional);
  • 2 - 3 pinches of salt;
  • 1 tbsp. l Dijon mustard;
  • 1 tbsp. l olive oil.

The cooking process is as follows:

  1. Prepare vegetables: wash, peel the stalks, and pepper and seeds. Remove 2 - 3 outer leaves from cabbage.
  2. Cut the tomatoes into thin slices, cucumbers into semicircles, pepper into thin strips or small cubes. Finely chop the cabbage. If greens are used, rinse it, pat it dry with paper towels and chop finely.
  3. Prepare the dressing by mixing mustard, salt and oil.
  4. Connect all the components. Season with sauce and mix well.

Salad can be served immediately after preparation. It is not recommended to store it for more than a few hours - vegetables produce juice, and the snack loses its original taste and appearance.

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