Romaine Chiffonade with Pesto Vinaigrette



Romaine Chiffonade with Pesto VinaigretteIngredients

  • 1 red onion, sliced thin in rings
  • 6 heads romaine lettuce, chiffonade
  • 2 tbsp pine nuts
  • 2 tbsp chopped fresh basil
  • 1 tbsp minced garlic
  • 1/4 cup balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp fresh black pepper
  • 1/2 cup olive oil


  1. Combine sliced onion rings with lettuce in large serving bowl.
  2. Process pine nuts with next 5 ingredients in a blender until smooth, stopping to scrape down sides.
  3. Turn blender back on and add oil in a slow steady stream. Place dressing in serving bowl.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.