Categories: Salad

Ingredients

• 2 tbsp. pine nuts, toasted
• 3 tbsp. white wine vinegar
• 3 tbsp. olive oil
• 2 tbsp. fresh lemon juice
• 1 tbsp. chopped shallots
• 1 tsp chopped fresh garlic
• 1/2 tsp honey
• 1/2 tsp Dijon
• Salt and black pepper, to taste
• 6 cups chopped Romaine
• 1 cup peeled carrot ribbons
• 1 cup halved grape tomatoes
• 1 cup seeded, sliced cucumbers
• 1/3 cup sliced red onion

Directions

1. Pulse pine nuts in a food processor until coarse. Add vinegar, oil, lemon juice, shallots, garlic, honey, and Dijon. Puree vinaigrette until emulsified; season with salt and pepper.

2. Toss romaine, carrot ribbons, tomatoes, cucumbers, and onion in a bowl with vinaigrette.

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