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Baby Greens with Roasted Peppers, Pine Nuts, Parmesan and Balsamic Vinaigrette

4 servings


Gluten Free Vegetarian

Nutritional Facts Per Serving

7.0 g
7.4 g
2.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 201
  • Fat 16.9 g
    • Saturated   3.6 g
    • + Trans 
  • Cholesterol 7.0 mg
  • Sodium   263 mg
  • Carbohydrate 7.4 g
    • Fibre   2.6 g
    • Sugars  
  • Protein 7.0 g
    • Vitamin A 28 %
    • Vitamin C 83 %
    • Calcium 16 %
    • Iron 11 %


Place the oil, vinegar, mustard, salt and pepper and whisk well to combine. Add the baby greens and toss to coat with the dressing. Divide among 4 plates. Garnish top with roasted peppers, Parmesan cheese and pine nuts and serve.

Note: To toast pine nuts, place in a single layer in a small baking dish. Bake, shaking the dish from time to time, in a preheated 350 degrees F oven for 10-15 minutes, or until lightly toasted. Cool to room temperature before using.

Note: Roasted red peppers can be found in our Deli.

Serving Suggestions

This colourful, flavour-filled salad can provide a palate awakening way to start a meal. It also makes a nice side dish to the meat and seafood kebabs sold in our meat and seafood departments.

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