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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



shallot (peeled)


garlic clove (peeled)

½ cup

fresh basil leaves

1 Tbsp

pine nuts

1 Tbsp

grated Parmesan cheese

¼ tsp


¼ tsp


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)


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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