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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 87%
  • Protein: 2.6g
  • Fat: 12g
  • Saturated fat: 1.8g
  • Carbohydrate: 2.6g
  • Fiber: 1.5g
  • Sodium: 70mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
  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.
  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.
  4. Note: Nutritional analysis is per serving.
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