Tossed Salad With Pine Nut Dressing

• 2 cups torn romaine
• 1/4 cup seasoned salad croutons
• 1/4 cup shredded red cabbage
• 3 tablespoons shredded carrot
• 3 tablespoons shredded zucchini
• Dash pepper
• 3 tablespoons pine nuts
• 3 tablespoons water
• 4-1/2 teaspoons cider vinegar
• 1 tablespoon lemon juice
• 1/2 cup packed fresh parsley sprigs
• 3 garlic cloves, peeled and halved
• 1/2 teaspoon dried basil
• 1/8 teaspoon salt
• 1/4 cup olive oil

1. In a small salad bowl, toss the first six ingredients. Place the pine nuts in a blender; cover and process until finely ground. Add the water, vinegar, lemon juice, parsley, garlic, basil and salt; cover and process until blended. While processing, gradually add oil in a steady stream.
2. Transfer dressing to a small pitcher or bowl. Serve with salad. Refrigerate remaining dressing for up to 3 days.

torn romaine, salad croutons, shredded red cabbage, shredded carrot, zucchini, pepper, pine nuts, water, cider vinegar, lemon juice, parsley sprigs, garlic, basil, salt, olive oil

Taken from www.tasteofhome.com/recipes/tossed-salad-with-pine-nut-dressing/ (may not work)