Pignolia Nut Salad


Ingredients (use vegan versions):


  • 2 Heads Hearts of Romaine Lettuce
  • 1 Cup Arugula Leaves (Fresh)
  • 1 Sm-Med. Brown Onion (Chopped)
  • 1/2 Cup Pignolia Nuts
  • 2 Cloves Garlic (Sliced Thin)
  • 2 Sm-Med. Carrots (Sliced)
  • 1 Large Cucumber (Pitted & Sliced)
  • 1/2 Cup Vegan Mozzarella Soy or Rice Cheese (optional)
  • 1/2 Cup Black Olives
  • 1/4 Cup Balsamic Vinegar
  • 1/4 Cup Olive Oil
  • Black Pepper & Salt (to taste)



In a Small Pan Lace Bottom with Olive Oil- Fire Up. Once
warm, add Pignolia Nuts. Cook for about 1 minute. These
cook fast. Cook until brown – careful not to burn. Remove
from heat and set aside to cool.
Cut (length-wise) the Romaine Lettuce and rinse & drain.
Now rinse & tare the Arugula Leaves. Place all Lettuce in
large bowl. Cut your Veggies and add to Lettuce. Add Soy
or Rice Cheese & Olives.
By now the Sautéed Ingredients are Cooled. Add the sautéed
Oil & Nuts to your Lettuce and Veggies. Add Oil and Vinegar
Toss with Two Spoons. Add Salt & Pepper to your liking.
Feel free to add more Vinegar and Oil –It’s what you like!

Serves: 4-5 Folks
© Del ‘n’ Coluch 2001

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