Meet the Cook: One reason I particularly like this recipe is that it's so versatile. I've served the salad with poultry, ham and pork all throughout the year and even used it to add color to the table at Christmas. Recently, when I brought this for a dinner at church, one lady asked if she could take home the little that was left for her husband's lunch the next day - and he very rarely eats salad or fruit. Right now, my husband and I are in the middle of building our retirement home out in the country. We have four grown children and five grandchildren. -Patricia McNamara, Kansas City, Missouri
Strawberry Tossed Salad
Strawberry Tossed Salad
Prep Time
20 min
Yield
8 servings
Ingredients
- 1/2 cup canola oil
- 1/3 cup sugar
- 1/4 cup cider vinegar
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- Pinch white pepper
- 8 cups torn romaine
- 4 cups torn Bibb or Boston lettuce
- 2-1/2 cups sliced fresh strawberries
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped walnuts, toasted
Directions
- For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake until sugar is dissolved.
- In a large bowl, combine remaining ingredients. Just before serving, shake dressing again and toss with salad.
Nutrition Facts
1-1/2 cups: 281 calories, 23g fat (5g saturated fat), 13mg cholesterol, 156mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 7g protein.
