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Pignolia Nut Salad
By Chef Del "N" Coluch


2 heads Organic Romaine Lettuce (use hearts)
1 cup Arugula leaves
1 small Onion (use Brown Onion) chopped
1/2 cup Pine Nuts (Pignolia Nuts)
2 cloves Organic Garlic sliced thin
2 small Organic Carrots sliced
1 large Organic Cucumbers pitted and sliced
1/2 cup Soy Shreds Mozzarella
1/2 cup Black Olives
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
Salt and Fresh Ground Black Pepper


In a small pan, lace bottom with olive oil, fire up, once warm, add pine nuts (pignolia nuts). 

Cook for about one minute. 

(These cook fast, cook until brown. Careful not to burn.) 

Remove from heat and set aside to cool.

Cut the romaine lettuce, length wise. 

Rinse and drain, tear the arugula leaves. 

Place all lettuce in a large bowl. 

Place a sheet of paper towel over top of lettuce to catch excess water.

Cut your veggies and add to lettuce. 

(Don't forget to remove paper towel). 

Add cheese and olives.

Add the cooked oil and nut to your lettuce and veggies. 

Add the sautéed pine nuts to your lettuce and veggies. 

Toss and add salt and pepper to your liking. 

Feel free to add more vinegar and oil.