Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Boston lettuce, head 1/4 c Balsamic vinegar
1 ea Bibb lettuce head 1/2 c Olive oil
16 md Strawberries 1/2 ts Dijon mustard
1/4 c Chopped walnuts 1/2 ts Sugar

Gently wash both heads of lettuce and dry carefully on towels, not in
a lettuce spinner. Tear into bite-sized pieces and place in plastic
bag; refrigerate.

Hull strawberries and slice vertically; set aside on a plate, covered
with plastic wrap and refrigerate.

Place chopped walnuts on cookie sheet and toast in 350-degree oven
for 5 minutes. Watch carefully so they don't burn. Cool and place
in a small bowl or plastic bag until serving time.

In small bowl, whisk together balsamic vinegar, olive oil, mustard and
sugar. Set aside until serving time.

Just before serving, distribute lettuce on individual salad plates,
sprinkle with strawberry slices and walnuts. Drizzle 2 tablespoons of
dressing onto each plate.
Submitted By IRIS GRAYSON On 04-18-95

Browse by categories