Romaine Salad with Sherry Vinaigrette and Toasted Pine Nuts
Serve this salad with our sandwiches--or layered into them for extra crunch and lightness. Prep and Cook Time: 10 minutes.
How to Make It
Step 1
1
In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
Step 2
2
Add pine nuts to a medium nonstick skillet and cook over low heat, tossing frequently, until pine nuts turn light golden and become fragrant.
Step 3
3
In a large bowl, gently toss romaine and pine nuts with dressing until leaves are coated lightly but thoroughly. Season with salt to taste.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
6 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
1/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
6 tablespoons pine nuts
12 cups torn romaine leaves
Directions
Step 1
1
In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
Step 2
2
Add pine nuts to a medium nonstick skillet and cook over low heat, tossing frequently, until pine nuts turn light golden and become fragrant.
Step 3
3
In a large bowl, gently toss romaine and pine nuts with dressing until leaves are coated lightly but thoroughly. Season with salt to taste.
Step 4
4
Note: Nutritional analysis is per serving.
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