1head of romaine lettuce
4sprigs of fresh dill
1⁄2 poundGreek olives (pits removed)
8hard-boiled eggs (halved)
1⁄4 cuppine nuts (toasted)
Roughly chop the romaine lettuce, arugula and watercress. Thinly slice the pepper, fennel and red onion. Chop the scallions and dill.
Combine the lettuces, other vegetables, olives, crumbled cheese and hard boiled eggs in a large, shallow bowl or a platter. Sprinkle with pine nuts.
Toss with Herb Garlic Dressing and serve. (Recipe♦453)