Vegan Romaine Salad & Pine Nuts with Garlic Vinaigrette Dressing

  • 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.


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


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.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.