Pignolia Nut Salad – delncoluch – Hope you will like this one also, it is one of the best delncoluch. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Read the sandwich descriptions on your menu. Most would be quite tasty and still filling without the meat. Just make sure to tell your server that you want to hold the chicken or roast beef, and to double up on the veggies and cheese.
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)
Directions:
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!
Enjoy!
Serves: 4-5 Folks
© Del ‘n’ Coluch 2001
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