In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 8 minutes.
In a large bowl, whisk vinegar and olive oil to blend. Cut peppers lengthwise into 1/2-inch-wide strips. Drop into bowl and mix to coat with dressing. Add olives, salad mix, and toasted nuts and mix gently. Add salt and pepper to taste.