Strawberry Tossed Salad
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
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
Reviews
Delightful salad. I left off the walnuts but otherwise made as is. Dressing was a great compliment to the salad.
Made this for our church dinner and everyone was asking "who made that salad. It's the best I've ever eaten.". They especially liked the dressing.
My picky husband loved this salad. The sweetness of the strawberries with the tangy dressing was perfect.
I've made this salad several times and get requests for it all the time. Love it.
Loved this salad. I omitted the cheese and the nuts, added croutons instead. A definite hit at our table!
I love this salad but without the walnuts. I also prefer to omit the garlic.
This is fantastic. The dressing is woderful. I make the dressing for other salads also.
I chose this recipe for a funeral luncheon without ever making it before. The recipe was doubled and 5 batches served 100-125 people. Many asked for the recipe.