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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) 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 Saut?ed Ingredients are Cooled. Add the saut?ed 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 more Free recipe and All Free recipe

1. Vege Casserole

2. Magic Palate Salad

3. Lemon Walnut Shallot Dressing

4. Pignolia Nut Salad

5. Vegetables Ala Italiano