Romaine Salad with Sherry Vinaigrette and Toasted Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this salad with our sandwiches-or layered into them for extra crunch and lightness. Prep and Cook Time: 10 minutes. 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 |
Directions:
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.
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