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Karen Walker's Salad


Lettuce, bite-sized pieces, any type, enough for two

Vinaigrette salad dressing, just enough to coat the lettuce

Goat cheese, about 2 ounces, crumbled

¼ C. CA SUN DRY® Tomatoes, Julienne Cut, well drained

1 T (heaping) pine nuts, lightly toasted


In large bowl, toss lettuce with salad dressing until lightly coated. Top with crumbled goat cheese and CSDF® Tomatoes. Toss again. Top with pine nuts.


To toast nuts, heat oven to 325 and place nuts on aluminum foil on cookie sheet. Roast about 10 minutes or until you start to smell them cooking. Remove from oven and lift foil off cookie sheet. Allow to cool.



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