Feta & Strawberry Salad with Raspberry Vinaigrette
YIELD: 8-10 servings
slivered almonds, toasted
Romaine lettuce, torn
crumbled feta cheese
Lightly toast the almonds in a skillet over medium-high heat, stirring frequently. Remove from heat and set aside.
Wash and tear Romaine lettuce, placing finished pieces into large salad bowl. Top with sliced strawberries, crumbled feta cheese and toasted almonds. Lightly toss and set aside.
In a bowl, prepare the dressing by combining the garlic, Dijon mustard, brown sugar and honey. Add the raspberry vinegar and balsamic vinegar, stirring briskly. Add the vegetable oil, whisking to thoroughly combine. Drizzle over the salad and toss to coat.