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.
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.