Nantucket Salad

I was resident chef on a recent trip to Nantucket. Eating healthy on vacation is not always easy. For lunches I tried to keep things simple and light. Salads are a perfect lunchtime meal. They need not be boring. This one was packed with flavor, a punch and protein!

Ingredients:

I lb package of organic mixed field greens
1/2 cup crumbled feta
1/3 cup toasted pine nuts
1/2 Seedless (English) cucumber, peeled and thinly sliced
4 scallions, washed, trimmed and cut into small pieces

For the dressing:
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup olive oil
1/8 cup of red wine vinegar

Measure ingredients for dessing and set aside

In a large salad bowl add lettuce, feta, * toasted pine nuts, scallions and cucumbers. When ready to dress the salad, wisk the dressing so that it emulsifies. Pour desired amount over salad. (Anything left over can keep in the fridge for a good long while.

* toasted pine nus.
In a large saucepan add all pine nuts and continue to cook until all the pine nuts are lightly browned. Do not add oil and do not saute. Let pine nuts cool before adding them to the salad.

Be sure to mix salad really well!