Strawberry Romaine Salad
Made with Blush Wine Vinaigrette
Strawberry Romaine Salad

Made with Blush Wine Vinaigrette

Ingredients:

  • 1 head romaine, Boston or other leaf lettuce
  • 1/4 pint strawberries, sliced
  • 1/4 cup Monterey Jack cheese, shredded
  • 1/4 cup walnuts or pecans, chopped
  • BRIANNAS Blush Wine Vinaigrette

Directions:

  1. Tear lettuce into bite-sized pieces.
  2. Toast the chopped nuts 3–4 minutes in a 300-degree oven.
  3. Combine the lettuce with cheese, nuts and strawberries.
  4. Shake BRIANNAS Blush Wine Vinaigrette well and add 1/4 bottle to salad.
  5. Taste to see if lettuce is coated enough to your preferences; add more if you prefer.
  6. This recipe can be doubled and more than one type of lettuce can be used. A handful of baby spinach or mesclun leaves added to the romaine or Boston lettuce brings depth of color.
  7. Recipe from the Good Friends Great Tastes® cookbook by Debbie Meyer

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