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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A beautiful recipe from my What's Cooking in New England cookbook. The picture alone is worth 5 stars - it would be a wonderful brunch or special occasion salad. Feel free to change the vinegar to raspberry or another fruit vinegar and adjust the oil to your taste. Ingredients:
3/4 cup oil |
1/2 cup red wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 garlic cloves, minced |
1 head romaine lettuce, washed and torn into bite size pieces |
1 head bibb lettuce, washed and torn into bite size pieces |
2 cups strawberries, sliced |
1/2 cup pecans, chopped |
1 cup monterey jack cheese, shredded |
Directions:
1. Arrange lettuce in a large salad bowl and top with strawberries, pecans and cheese. Whisk together ingredients for the dressing. Just before serving, gently toss salad with dressing and serve.
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