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Field Greens With Tangerine Dressing And Pesto Wafers Recipe
|Loosely packed basil leaves||1⁄3 Cup (5.33 tbs) (Fresh Ones)|
|Pine nuts||2 Tablespoon|
|Garlic||1 Clove (5 gm), halved|
|Freshly grated parmigiano reggiano cheese||3 Ounce|
|Mixed salad greens||6 Cup (96 tbs) (Loosely Packed Gourmet Variety)|
|For tangerine dressing|
|Tangerines||3 , sectioned|
|Purple onion||1⁄2 Small, halved and thinly sliced|
Serving size: Complete recipe
Calories 756 Calories from Fat 355
% Daily Value*
Total Fat 48 g73.2%
Saturated Fat 18.7 g93.5%
Trans Fat 0 g
Cholesterol 85.1 mg
Sodium 628.7 mg26.2%
Total Carbohydrates 55 g18.2%
Dietary Fiber 9.7 g38.9%
Sugars 38.4 g
Protein 44 g88.5%
Vitamin A 131.1% Vitamin C 243.7%
Calcium 18.7% Iron 22.5%
*Based on a 2000 Calorie diet
Stir together basil mixture and grated cheese in a small bowl.
Place a 1 1/2" round cutter on a lightly greased baking sheet.
Sprinkle 1 tablespoon cheese mixture into cutter.
Press cheese into cutter; remove cutter.
Repeat procedure with remaining cheese mixture, spacing wafers 2" apart.
Bake at 350° for 10 to 12 minutes or until edges are browned.
Cool 30 seconds on baking sheet.
Remove to wire racks to cool completely.
Toss salad greens with Tangerine Dressing.
Add tangerine sections and onion slices.
Serve with cheese wafers.