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Add a photoServings: 4
Ingredients
- 1/4 c. pine nuts or possibly sesame seed
- 1 Tbsp. extra virgin olive oil
- 1/4 c. rice vinegar
- 1/4 c. minced fresh basil leaves (or possibly 2 tsp. dry basil)
- 4 c. miner's lettuce rinsed, crisped (including stems and blossoms) Salt to taste Freshly-grnd black pepper to taste
Directions
- In a 6- to 8-inch frying pan over low heat, stir nuts in oil till golden brown, 3 to 4 min. Add in vinegar. Let cold.
- Pour nut mix into a wide bowl; add in basil and miner's lettuce. Mix and season to taste with salt and pepper.
- This recipe yields 4 servings.
- Comments: To make salad, Vicki Vermeer gathers miner's lettuce, a succulent tender green which grows abundantly on her 10-acre ranch. This wild native got its name from the gold miners who sought its freshness in their limited diet. Miner's lettuce (Montia perfoliata) thrives in moderate climates throughout the West from late winter to early spring. Sometimes it's sold at farmers' markets. As a substitute, use baby spinach leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 4 servings | |
| Calories 77 | |
| Calories from Fat 67 | 87% |
| Total Fat 7.82g | 10% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 53mg | 2% |
| Total Carbs 1.01g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.3g | 0% |
| Protein 0.92g | 1% |
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