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
delncoluch
|
