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.
Our recipes 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.