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Romaine Salad with Sherry Vinaigrette and Toasted Pine Nuts

Yield Makes 8 to 10 servings
Serve this salad with our sandwiches--or layered into them for extra crunch and lightness. Prep and Cook Time: 10 minutes.


  • 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

Nutrition Information

  • calories 124
  • caloriesfromfat 87 %
  • protein 2.6 g
  • fat 12 g
  • satfat 1.8 g
  • carbohydrate 2.6 g
  • fiber 1.5 g
  • sodium 70 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a small bowl, whisk together olive oil, vinegar, salt, and pepper.

  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.

  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.

  4. Note: Nutritional analysis is per serving.