I’ve had a few questions about the Rainbow Apple Salad I included in my menu last week, so I thought I would share the recipe.

Inspired by Debbi’s recipe for Broccoli Apple Slaw, I threw together a salad after seeing a bag of Rainbow Salad at Wegmans. I have really been enjoying the salad for lunches during the week. The recipe keeps evolving, but this is what I’m enjoying right now.

Rainbow Apple Salad

Ingredients:

• 6-8 Cups Shredded, or julienned, Vegetables, including broccoli, cauliflower, purple cabbage and carrots (I purchase a 10 oz. bag of Wegman’s Rainbow Salad and add some matchstick carrots.)
• 2 large crisp and sweet apples, cored and chopped (about 4 cups)
• 1 Cup dried Cranberries
• 1/2 Cup Poppyseed dressing (Read the ingredients to make sure it’s gluten-free.)
• 1/2 Cup chopped nuts or sunflower seeds (optional)

Directions:

1. Combine the vegetables, apples, and cranberries.
2. Pour the dressing on the salad, and toss to evenly coat the salad.
3. If desired, sprinkle nuts or sunflower seeds on top.

Review More Great Recipes

Find more gluten-free recipes at Gluten-Free Wednesdays at The Gluten-Free Homemaker.
Find more healthy recipes at Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

It makes a large bowl, so it’s great to take to potlucks, parties, or family gatherings. Or, you can do what I did and just keep it in the refrigerator for quick, but filling lunches.

Wild Rice Salad with Parmesan Dressing

Ingredients:

Salad:
1 Cup dry wild rice (plus 3 Cups water and 1 Tbsp instant chicken base, or follow directions on the package)
12 oz. jar of marinated artichoke hearts (Reserve marinade to use in dressing.)
10 oz. bag of frozen peas
1 green pepper, diced
9 green onions, sliced
1 pint cherry or grape tomatoes, halved
1 Cup toasted pine nuts

Parmesan Dressing:
1-1/3 Cup olive oil (Use artichoke marinade to make up the total amount.)
1/2 Cup cider vinegar
1/4 Cup grated Parmesan cheese
1 tsp salt
1/2 tsp celery seed
1/2 tsp ground pepper
1/4 tsp paprika
1 clove garlic, minced

Directions:

1. Cook rice according to package directions. Darker and longer grain wild rice requires longer cooking. Here’s what I did with a very dark, long grain rice: Rinse and drain the rice, then place in a medium pot with 3 Cups water and 1 Tbsp instant chicken base. Bring the water to a boil, and then reduce to a simmer. Cover and simmer for 50-60 minutes. Then remove from the heat and let sit for 10 minutes. Drain any excess water.
2. While the rice is cooling, prepare the dressing by mixing all the dressing ingredients together. I start with the marinade/oil from the artichokes, which is usually about a cup, and then add an additional 1/3 cup olive oil. Then I whisk in the remaining ingredients.
3. Now prepare the other salad ingredients. Chop the artichoke hearts into large chunks, or bite-sized pieces. Slice the green onions, and dice the green pepper.
4. In a large bowl, combine the rice, artichoke hearts, peas, green onions, and green pepper. Pour in about 1/2 of the dressing and stir gently.
5. Cover the salad and place in the refrigerator to chill for a couple hours, or even overnight.
6. When ready to serve, stir in the halved grape tomatoes and toasted pine nuts. At this point, you can add more dressing to the salad, or let each person add some to their own serving.

Additional Notes:

• I didn’t actually measure it out, but I would guess that it makes about 12 servings, depending on serving size.
• For toasting pine nuts: I like to toast the pine nuts in a dry skillet over medium-heat heat. Keep the pine nuts in a single layer and stir frequently. When the nuts start to turn golden brown, stir constantly. Watch carefully, because they can burn quickly. Remove from heat when all are toasted.
• Do pine nuts leave a bitter taste in your mouth? Leave them out, or try toasted almond slivers or sunflower seeds instead.

Notable Links:

• Don’t have any wild rice? Try The Gluten-Free Homemaker’s Brown Rice Salad recipe. You’ll also find it listed along with other gluten-free recipes at this week’s Gluten-Free Wednesdays.
• For more healthy recipes, visit Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free, where Amy is celebrating the one year anniversary of this wonderful weekly event.

Greek Pasta Salad Recipe

Ingredients:

Salad:
12 oz. Gluten-Free Fusilli Pasta
1-1/2 Cups (about 9 oz.) Cooked Chicken, cut up in bite-size pieces
1-1/2 Cups (about 9 oz.) Greek Olives, pitted and cut in half
2 small Cucumbers, cut into chunks
2 medium Tomatoes, cut into wedges
6 to 8 oz. Feta cheese, crumbled
salt and pepper, added to taste

Dressing:
3/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
Juice of one Lemon (about 3 Tbsp)
1 garlic clove, minced
2 tsp dried Oregano

Instructions:

1. Cook the pasta according to package instructions. (Schar Pasta directs to put the pasta into 4 quarts boiling water and boil for 8-10 minutes. When the pasta is al dente, drain the pasta and rinse with cold water.)
2. Prepare the salad ingredients by cutting into bite-size pieces.
3. Place the dressing ingredients in a cruet or jar with a lid, and shake it up thoroughly.
4. Place the pasta and salad ingredients in a large bowl. Pour about half the dressing over it, and toss to cover evenly. Chill in the refrigerator for a couple hours, or serve at room temperature.
5. Serve up the pasta salad and season to taste with extra dressing, salt and pepper.

Additional Notes:

• Quartered, marinated artichoke hearts also make a nice addition to the salad.
• For the olives, I usually buy a mix of Greek olives which includes Kalamata.

Notable Links:

• I’ve linked this post to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
• You’ll also find it linked at Gluten-Free Wednesdays at The Gluten-Free Homemaker.

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Potato Salad for a Crowd

Diane's Spicy Slaw

Not My Mom's Chicken Salad

Southwestern Chicken Salad

Heather's Favorite Egg Salad

Corn and Black Bean Salad

Celiac Family’s menu this week:

Monday – Grilled Chicken
My son’s request for the week is grilled chicken breasts. I’ll serve them with a Red Potato and Green Bean Salad.

Tuesday – Cheeseburgers
My daughter’s usual request is cheeseburgers without the bun and French fries. I’ll make Broccoli Winter Slaw to serve with it.

Wednesday – Seven Layer Salad
My husband requested a Seven Layer Salad, which I usually make with diced ham, shredded cheese, peas, chopped lettuce, spinach, chopped celery, and a creamy dill dressing.

Thursday – Indian Chicken
My husband also requested an Indian dish. So, I’ll try a Jalfrezi Curry cooking sauce my husband found. I usually prefer to cook with the curry pastes over the sauces, but the sauces make dinner very quick and easy. I’ll serve it over jasmine rice.

Friday – Leftovers
Cleaning out the refrigerator to make room for a birthday cake I’ll be making.

Saturday – Pizza
We’ll make a cheese and pepperoni pizza using the cheese bread recipe for the crust. I’ll have the kids help me make a Berry Fruit Salad to serve with it.

Sunday – Baby Back Ribs
We’ll be making Alton Brown’s recipe for Baby Back Ribs and serving with Nancy’s Tropical Black Bean Salad.

Here’s what some other gluten-free friends are planning this week:

Is it the timing or the salad theme? Not sure. But we’ve got some great gluten-free menus linked up this week!

• Welcome Susan from I Love Nectarines! She has a corn and asparagus salad on her menu this week, as well as some granola bars that look good. The Sichuan-style egglplant and gujerati green beans sound good, too!

• Wendy at Celiacs in the House is on a mission to get fit and healthy this summer. With the help of some great friends online, she is changing her diet and physical activity to lose some weight, feel better, and improve her health. This week she’ll be filling up on Chickpea Zucchini Quinoa Salad for lunches. She also plans to make Quinoa Tabbouleh and Jaden Hair’s Summertime Lasagna.  Wendy also has a great recipe for Herb and Rice Salad and a beautiful Summer Turkey Salad you should check out.

• There are lots of salads on the menu at In My Box this week! They include Green Beans Nicoise, salad rolls with a lentil quinoa mixture, and Vinegret (a Russian beet salad). She’ll also be making Karina’s recipe for Basil Citrus Vinaigrette this week. Yum.

• Cheryl at Gluten Free Goodness says she’s been big into salads this summer, too. She has plenty of fresh goodies from her garden and the organic produce she picks up at Wegmans to make them. This week she’ll be making Quinoa Broccoli Salad and a Mache salad with tomatoes, avocado and pine nuts.

• Lisa at Extraordinary Life is also joining us this week. She’s serving salad with lasagna this week, and making a slaw to serve with BBQ Chicken Thighs. I see that she is also a fan of Alton Brown’s recipes. She is making his recipes for BBQ Chicken, Pork Loin and Beef Tacos.

• You’ll find lots of salad ideas at Beyond Rice and Tofu this week. Renee has Italian Rice Salad and Mediterranean Salad on her menu this week. She also gives links to some others that sound great: Quinoa and Black Bean Salad, Wild Rice Tabouli, and Taco Salad. Renee is hosting the GF Menu Swap next week with cucumbers as the theme ingredient. So be sure to follow us to Beyond Rice and Tofu next week and link up or just read up for more great gluten-free meal ideas.

Need more menu ideas?

• Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
• Or, check out some of my past menu plans.

Want to join Gluten-Free Menu Swap?

Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups. For this week, email the link of your gluten-free menu to me at celiacfamily[at]gmail[dot]com.

Good thing it’s time for Adopt A Gluten Free Blogger again. If you are unfamiliar with this event, it is a roundup of gluten-free recipes tried by other gluten-free bloggers. I’m always trying new recipes, and I’m happy to share my good results with you. I missed last month’s roundup, but just made it in time for this month’s edition being hosted by Iris at The Daily Dietribe.

This month, I adopted Nancy from The Sensitive Pantry. I first found Nancy’s site several months ago while chatting with her on Twitter. (Follow Nancy on Twitter and Me on Twitter.) Nancy has a beautiful site full of exciting and tempting gluten-free recipes that are well organized and easy to find. As you might guess from her blog title, her recipes are suitable for food sensitivities other than gluten. And each of her recipes is labeled for a variety of sensitivities: Gluten, Egg, Dairy/Casein, and/or Vegan.

When I saw her post a recipe for Tropical Black Bean Salad, I knew I had to give it a try. And I have to tell you that it is my new favorite summertime salad! I’ve made a good mango-pineapple salsa before, but this salad is so much better. The addition of the black beans and crisp apples give it such a nice variety of textures and colors. And, I could really eat this as a meal. It does require a bit of time for peeling and chopping. (I’m still not very fast at that.) But, it is definitely worth the time, and of course no additional cooking time is required. The first time I made the salad, I couldn’t get enough of it. I had two servings of it with dinner. The next morning I ate it for breakfast with a piece of GF toast. I then had more of it for snacks later that day. I think I may be addicted to it. My husband thought it was great, too. He even passed it on to a co-worker who raved about it.

So what about the kids? Well, you wouldn’t think I would have trouble getting them to eat this would you? A fruit salad? My kids love fruit! Perhaps it was the black beans that turned them off, but I had no luck with them. My daughter did finally take a taste, but must have gotten some jalapeño, because she immediately complained about it being too spicy and wouldn’t take another bite. Crazy kids don’t know what they’re missing. It’s sweet, crunchy, juicy, and a little spicy, too. Very refreshing on a hot summer day (which is what it feels like here right now). What more could you ask for?

Well…maybe Nancy’s Strawberry Mint Limeade. Another deliciously refreshing recipe.

Want more summertime recipes? Try some of these:

At The Sensitive Pantry:

• Asian Pear Salad with Maple Vinaigrette
• Pretty Chopped Salad
• Mojito Mint Chip Ice Cream

At Celiac Family:

• Avocado Salsa
• Tropical Mimosas
• Berry Fruit Salad
• Corn and Black Bean Salad

I’m linking this post to The Gluten-Free Homemaker’s weekly carnival Gluten-Free Wednesdays. Every week, a variety of gluten-free recipes, tips, or reviews are linked to this online carnival. The Gluten-Free Homemaker has also started a monthly recipe challenge in conjunction with Gluten-Free Wednesdays. Check out this month’s submissions of gluten-free quiche recipes. Next month’s gluten-free recipe challenge is for gluten-free cakes. I can’t wait to see the recipes submitted for that one!

For this week’s Gluten-Free Wednesdays, I’m offering the following recipe for a traditional potato salad. It uses 5 pounds of potatoes and a dozen eggs, so it makes plenty to serve at a large gathering, party, picnic, barbecue, etc. I started this with my grandmother’s recipe, but then added a few extras. My grandmother worked many years in the bakery for a corporate cafeteria, so her recipes were often written for large amounts. You can, of course, halve the recipe for a smaller gathering. I like to make the full recipe, so I can have leftovers!

Potato Salad for 25

Ingredients:

5 lbs. Russet potatoes — peeled, cooked, and mashed
12 eggs — hard-boiled, chopped
3 celery ribs, finely chopped (about 1/2 Cup)
1/2 large, white onion chopped (about 1/2 Cup)
1-1/4 Cups mayonnaise
1 Tbsp vinegar
1/2 Cup sweet pickle relish
1/4 Cup prepared mustard (I usually use 2 Tbsp yellow mustard and 2 Tbsp Dijon.)
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seed

Directions:

1. Cook and prepare the potatoes and eggs.
2. In a large bowl, mix all the ingredients together.
3. Cover and chill for a couple hours, or overnight.

Notable Links:

• For more gluten-free recipes, visit Gluten-Free Wednesdays at The Gluten-Free Homemaker.
• For a potato salad that doesn’t need to be chilled, try this recipe for Red Potato and Green Bean salad.

This naturally gluten-free recipe has been a family favorite for years. You may call it avocado dip or even avocado pico de gallo, but my family lovingly calls it “Ugly Dip.” Why ugly you ask? I’m not sure, but someone must have thought it was ugly at one time.  This dip is best after chilling in the refrigerator for a few hours (or overnight) to allow the flavors to mingle. Of course, if left too long the pretty green and yellow avocado may start to turn brown. Maybe that’s where the “ugly” title got started. I’ve found that the vinegar in the recipe helps keep it all looking and tasting fresh for at least 24 hours if sealed tight in a plastic container.

It makes a perfect appetizer for a party. Make it the night before, or the morning before the party. It only takes about ten minutes to prepare, seal tightly and place in the refrigerator. A couple hours later, take it out and serve with some tortilla chips.

So, here’s another reason why I love this dip so much: You don’t have to wait for the avocado to be perfectly ripe. This tastes great with an almost ripe avocado. (You know, it has a dark skin, but it’s still firm — not really soft enough for guacamole.) So next time you think about making guacamole, but the avocados are too firm, try this instead. You won’t be disappointed.

Avocado Salsa (aka. Ugly Dip) Recipe

Ingredients:

1 firm avocado, seeded, peeled and chopped
1 medium tomato, chopped
3 green onions, sliced
1 small can (4 oz.) of chopped black olives
1 small can (4 oz.) of chopped green chiles
1 tsp salt
1/2 tsp pepper
1 TBSP olive oil
1 TBSP apple cider vinegar

Directions:

1. Combine all ingredients and mix well.
2. Refrigerate for a couple hours or overnight.
3. Serve with tortilla chips.

Additional Notes:

• This is a mild dip. It has good flavor, but isn’t spicy. If you prefer something with a little more kick, add one or two finely chopped jalapeños.
• This is also great served as a pico de gallo. Consider adding it to tacos, salads, or fajitas. Or, as I did here, on top of Cilantro Rice, slow-cooked Mexican Chicken, and shredded cheddar.

Related Links:

More gluten-free appetizer recipes at The Gluten-Free Homemaker’s “What Can I Eat That’s Gluten-Free?”
More gluten-free Super Bowl Party Foods at The W.H.O.L.E. Gang.
For football party ideas, check out Celebrate-It!

Fruit kabobs are a great activity for kids. You can use almost any fruit, they are in bite-size pieces, and the kids can put it together themselves (or with minimal help, depending on their ages). Melon is a perfect fruit to use on the kabobs because it is so easy to cut. I did the big cuts, and removed the rind from the fruit with the big, sharp knife. But then the kids could use a butter knife to easily cut the melon into bite-size pieces. They thought it was great. We had a cantaloupe, but watermelon and honey dew would be good additions. You can see from the picture that we used strawberries and grapes, too. Go ahead and use up whatever you have in the house. Of course, some fruit turns brown quickly, so if you’re making them in advance you’d probably want to avoid those.

Cutting the fruit. If your kids are older, consider letting them cut the fruit themselves with Rachael Ray’s Young Cooks Cutting Set. If they’re younger you could cut the fruit yourself, and just let the kids put the pieces on the sticks. If your kids are somewhere in between, consider letting them use butter knives or plastic knives.

The Sticks. You can use a variety of sticks for skewering the fruit: toothpicks, bamboo skewers, coffee stirs, small skinny straws, or even chopsticks. But my favorite is plastic swizzle sticks, or Drink Stirrers. They are just the right size, not too sharp, and colorful.

Good for kids and the family. This activity encourages kids to help out in the kitchen. Kids feel good about what they created. They get to pick the fruit they want, and then eat it! With the kids going back to school soon, I’m also thinking this activity is great for helping kids build fine motor skills.

Now that I got the kids back in the kitchen, I’m hoping to continue it more often. So, when I sit down to plan our meals for next week, I’m going to include one or two items that the kids can help prepare. Planning in advance will allow me to schedule around after-school activities and give us plenty of time to get it done. If you’re looking for some kid-friendly recipes, or maybe a little more inspiration, check out these online posts and articles:

Gluten-Free Kids in the Kitchen

Getting Your Children to Cook

Happy Kitchen Jam Tarts (gluten-free, dairy-free, egg-free)

Kids in the Kitchen: Spaghetti and (Gluten-Free) Meatballs

Stir Fry Kid Style

Other Online articles about Kids in the Kitchen:

Benefits of Cooking with Kids

Cooking with Kids Teaches About Simple Snacks

Dads and Kids Cooking Together

Why Invite Your Kids Into The Kitchen?

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Cantaloupe is the theme ingredient this week for Friday Foodie Fix at The W.H.O.L.E. Gang. So check it out for more gluten-free recipes with cantaloupe.

I tried to fix meals that are naturally gluten-free. I also tried to keep meals simple enough to satisfy the kids‘ taste buds. And some days, we went sightseeing with them and got back late, so we needed meals that were quick to fix. I didn’t cook and bake as much as I wanted to for them. The kids probably wouldn’t appreciate more elaborate meals anyway. Instead, I spent more time catching up with family I don’t get to see very often.

Breakfast Items

• Cereal – We had a lot of varieties on hand: Koala Crisp, Panda Puffs, Honey Nut Chex, Rice Chex, Cinnamon Chex, Brown Rice Crisps, Brown Rice Crisps with Berries, Cocoa Pebbles, Fruity Pebbles.
• Waffles
• Chocolate Chip Zucchini Bread
• Yogurt
• Fruit – blueberries seemed to be the favorite, but we also had bananas, strawberries, cherries, and apples.

Lunch

• Sandwiches – My cousin bought regular bread for sandwiches, so we had to be careful about cross-contamination. My cousin used a clean spoon to scoop out the peanut butter and jelly to avoid getting bread crumbs in the jars. (Thanks for understanding, Lorie!) And, plates, utensils and preparation area were cleaned thoroughly. For more gluten-free sandwich ideas, check out my post on alternatives for bread.
• Cheese slices
• Pepperoni and bologna
• Hot dogs
• Crackers
• Fruit
• Chips: corn chips, tortilla chips, potato chips

Snacks & Desserts

• Fruit Snacks
• Pirate’s Booty
• Popcorn
• Chocolate Chip Zucchini Bread
• Ice pops
• Ice cream
• Brownies: The Gluten-Free Pantry Chocolate Truffle Brownie Mix made it quick and easy to get a dessert on the table.
• Cookies – I made a new recipe for Peanut Butter Chocolate Chip cookies that I’ll tell you about later. My cousin also brought some gluten-free cookies with her to share with us: Glutino Chocolate Wafers and Raisin and Spice quinoa cookies by Adean Dream.
  

Dinners

Monday – Boston Market
Yep, we cheated the first evening and picked up food at Boston Market on the way home from afternoon activities. Boston Market is a great place to find gluten-free meals. We ordered a chicken family meal with mashed potatoes, corn, and steamed vegetables. I also got an additional rotisserie chicken to make sure we had enough. (For a limited time, it’s only $1.99 to add on to your order!)  It’s always great to have extra chicken to use in other meals later in the week, too. Check out their menu with gluten content indicated. If you don’t have a Boston Market located near you, check out some of these other restaurants with gluten-free menus.

Tuesday – Flank Steak
Flank steak marinated in a gluten-free soy sauce with ginger, garlic, and molasses was grilled and then thinly sliced. We served it with a tossed salad, corn-on-the-cob, and steak-cut french fries.

Wednesday – Chicken Tacos
Another day out sightseeing, so I put chicken in the slow-cooker in the morning and had Mexican chicken ready when we got home. We quickly heated corn tortillas and crispy shells to serve with chopped lettuce, tomato, onion, black olives, black beans, and shredded cheese.

Thursday – Bonefish Grill
Our family visitors generously offered to take us out for dinner. We talked about local restaurants that have gluten-free menus and they decided to try Bonefish Grill, since it was new to them. It’s my son’s favorite restaurant. The only GF item on the kids’ menu is grilled chicken, so that’s what he gets, along with steamed vegetables with no seasoning. He cleans his plate every time, which is saying a lot for my skinny little Celiac. My husband and I always start dinner with the Saucy Shrimp appetizer. For dinner, I had the Ahi Tuna with mango salsa served with jasmine rice and steamed vegetables (no seasoning). It was so good! Another favorite of mine on their gluten-free menu is Lily’s chicken (topped with spinach, artichoke and goat cheese) with garlic mashed potatoes.

Friday – Southwestern Chicken Salad
After eating so much at Thursday’s dinner at Bonefish, I was ready for a lighter meal. So, we used leftovers from Wednesday’s meal to build our own salads. The kids didn’t exactly eat salads, but they ate some of the ingredients separately. We also had some hot dogs to heat up for the kids. Hot dogs with cheese in a corn tortilla always works well.

Saturday – Hamburgers
I was told this was a favorite of my cousin’s daughter, so we decided to have hamburgers one night. I was a little concerned about serving gluten-free buns to those used to eating the glutenous ones, but it wasn’t a problem. The youngest kids didn’t want buns, one wanted bread instead of a bun, and the adults enjoyed our favorite GF rolls: Against the Grain. I made a red potato and green bean salad for the adults, and served steamed green beans and French fries for the kids. OK, the adults ate the fries, too.

Sunday – Leftovers
We had a great time with family, but their vacation time was over. With our guests gone, we tried to finish up the leftovers in the refrigerator.

Need more menu ideas?

For more Gluten-Free Menus, visit this week’s Gluten-Free Menu Swap, hosted by Manda at Aspargus Thin. Her theme this week is grapes. This weekend I made a very tasty Chicken Salad using grapes and leftover chicken from Boston Market.  Thanks to Cheryl at Gluten Free Goodness for continuing to organize the Gluten-Free Menu Swap.

As always, there are hundreds more menu plans (not necessarily gluten-free) at OrgJunkie.com.

Chicken Salad Recipe

Ingredients:

Dressing:
3/4 Cup Mayonnaise
3/4 tsp curry powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
2 garlic cloves, minced
2 TBSP apple cider vinegar
1 tsp salt

Salad:
2 Cups chicken, cooked and chopped
2 TBSP onion, finely chopped
2 hard-cooked eggs, chopped
1/4 Cup sweet pickle relish
1 Cup red seedless grapes, each cut in half
1/2 Cup (about 3 oz.) pine nuts, lightly toasted

Directions:

1. Mix dressing ingredients well and refrigerate.
2. Combine all salad ingredients, except the pine nuts. Pour dressing over salad ingredients and mix well, but gently.
3. Serve on gluten-free bread, rolls, or a bed of lettuce.
4. Sprinkle toasted pine nuts on top.

Additional Notes:

• To toast the pine nuts, place in a small dry skillet over medium-low heat. Using a spoon or spatula, push them around in the skillet for about five minutes – just until they’re golden and fragrant. Don’t walk away, they can burn quickly if the heat gets too high.
• This is best after chilling in the refrigerator overnight, so go ahead and mix it all up the day before. However, to keep the pine nuts a little crispier, you may want to wait until just before serving to sprinkle on the pine nuts.
• Makes 4-6 sandwiches or salads.