Serve this salad with our sandwiches--or layered into them for extra crunch and lightness. Prep and Cook Time: 10 minutes.
Sunset JUNE 2007
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.
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