Saturday, September 4, 2010

Strawberry Romaine Salad

For the dressing:
3/4 c. sugar (or granular Splenda)
1/2 c. red wine vinegar
2 cloves minced garlic
1/2 t. salt (optional)
1/2 t. paprika
1/4 t. ground white pepper

For the salad
1 large head romaine lettuce, washed and torn into bite-sized pieces
1 pint strawberries, sliced
1 c. (4 oz.) shredded Monterey Jack cheese (or Feta, or Gorgonzola)
1/2 c. English walnuts, toasted (or almonds)
11 oz. can mandarin oranges, drained (optional)
6 oz. dried cranberries
1/2 small red onion

Combine all dressing ingredients in jar, secure the lid, shake to blend.

Combine all salad items in a large bowl. Toss with dressing; serve immediately.

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