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Ingredients:

Romaine lettuce
Fresh baby spinach
1 handful of cherry tomatoes
1 handful of kalamata olives
6 slices salami, quartered
1/4 red onion thinnly sliced
Toasted pine nuts
Fresh Parmesan cheese
Vinaigrette salad dressing

Add the pine nuts to a dry skillet over medium heat. Cook stirring frequently until golden brown, remove from heat and let cool. Mix the romaine and spinach and add the tomatoes, olives, onions, pine nuts and Parmesan cheese, top with vinaigrette, toss and serve. Enjoy!

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