Lettuce Salad with Fruit and Nuts (Parve)

I serve variations of this lettuce salad with fruit and nuts throughout the year. I serve it with pomegranate seeds in the fall, mangoes or nectarines in the summer, kiwis or Clementine in the winter, and dried cranberries or raisins in the spring. While I almost always put bell peppers in the salad, adding toasted pine nuts is optional.

Ingredients:

• SALAD
• lettuce and baby lettuce
• bell pepper, thinly sliced
• fruit (pomegranate seeds, kiwis, nectarines, Clementines, or raisins depending on the season)
• pine nuts, toasted (optional)
• DRESSING
• 1/3 cup virgin olive oil
• 1/3 cup salad vinegar
• 1/8-1/4 cup lemon juice
• 1/2 teaspoon salt
• sprinkle black pepper
• sprinkle garlic powder

Preparation:

1. Wash and dry lettuce leaves. Place in a large bowl. Toss lettuce with thinly sliced bell pepper. Cover and refrigerate.
2. Cut fruit into small pieces. Place in a bowl. Cover and refrigerate.
3. In a frying pan, heat pine nuts seeds over medium heat and brown slightly. Place in a covered container and store.
4. Whisk dressing ingredients together. Store salad dressing in a covered container in the refrigerator.
5. When it is time to serve the salad, toss the lettuce and pepper with the salad dressing. Gently toss with fruit and nuts. Serve.

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