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.

Yield:

Makes 8 to 10 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

June 2007