Ingredients
2 cups torn romaine1/4 cup seasoned salad croutons1/4 cup shredded red cabbage3 tablespoons shredded carrot3 tablespoons shredded zucchiniDash pepperDRESSING:3 tablespoons pine nuts3 tablespoons water4-1/2 teaspoons cider vinegar1 tablespoon lemon juice1/2 cup packed fresh parsley sprigs3 garlic cloves, peeled and halved1/2 teaspoon dried basil1/8 teaspoon salt1/4 cup olive oil
Preparation
In a small salad bowl, toss the first six ingredients. Place the pine nuts in a blender; cover and process until finely ground. Add the water, vinegar, lemon juice, parsley, garlic, basil and salt; cover and process until blended. While processing, gradually add oil in a steady stream.
Transfer dressing to a small pitcher or bowl. Serve with salad. Refrigerate remaining dressing for up to 3 days.
