• 1 head of Romaine, washed, drained
• ½ half cucumber, peeled, diced or sliced
• 3-4 green onions, sliced
• ½ cup cherry tomatoes
• ½ cup pine nuts
• Freshly ground pepper

Roast pine nuts in dry skillet until golden brown.

Tear Romaine into bite-sized pieces into a large salad bowl. Add cucumbers, onions and tomatoes and toss with 1 to 2 tablespoons of Garlic Vinaigrette Dressing. Sprinkle on pepper and top with pine nuts.

Garlic Vinaigrette Dressing

• 2 cloves of garlic, peeled
• 1 cup water
• ¼ teaspoon salt
• 1 teaspoon Dijon mustard
• 2 tablespoons of white wine vinegar
• 4 tablespoons of virgin olive oil
• Fresh ground pepper, to taste

In small saucepan, boil garlic in water for 10 minutes, drain. In small bowl, mash garlic with salt to make a paste. Whisk in mustard and vinegar and then drizzle in oil. Whisk until dressing is slightly thickened. Refrigerate for storage.

Variation:

Replace pine nuts with walnuts and toss salad with Spicy Avocado Dressing (page 57)

Hint:

Buy pine nuts that are long and oval in shape; these have a more delicate flavor than the stubby, round nuts which tend to have a sharper flavor.