Romaine Hearts and Strawberry Salad

Romaine Hearts and Strawberry Salad

Ingredients:

1 Head of Dandy® Romaine Hearts
1 Cup sliced strawberries
½ Cup Gorgonzola or Blue cheese (crumbled)
1 Cup pecan halves-candied
Dressing

Candied Pecans:
1 Cup pecan halves
½ Cup sugar
¼ Cup water

Directions:

  1. Pre heat oven to 350 degrees.
  2. Mix sugar and water and  microwave or bring to a boil on top of the stove until sugar has completely dissolved.  Remove from heat, add pecans and toss well.
  3. Remove pecans from liquid and spread on a cookie sheet, oiled or sprayed with vegetable spray.
  4. Bake for 15 minutes, remove from oven and cool completely.  Can be made ahead of time and stored in a tight lid container.

Dressing:
¼ Cup vegetable oil
2 TBSP Raspberry Balsamic Vinegar
1 TBSP Worcestershire Sauce
2 TBSP sour cream
2 tsp sugar

Directions:

  1. Whisk all ingredients until thick and refrigerate.
  2. Wash and separate lettuce leaves.  Cut into bite size pieces.
  3. Place lettuce into a salad bowl, add strawberry slices, pecan halves and crumbled cheese.
  4. Toss with dressing and serve.  Serves 2 as a luncheon meal, or 4 as a side salad.

Serves:  2

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