Salad with Marinated Peppers and Pine Nuts

Ingredients

• 1/3 cup pine nuts
• 3 tablespoons sherry vinegar or cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1 cup canned peeled roasted red peppers
• 1/4 cup chopped pitted Spanish-style green olives
• 2 quarts salad mix (8 oz.), rinsed and crisped
• Salt and pepper

Preparation

1. 1. In a 6- to 8-inch frying pan over medium heat, stir pine nuts often until golden, 5 to 8 minutes.
2. 2. 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.