This sweet, tangy salad has lots of plate appeal with its colorful ingredients. Make the dressing in advance if you choose.
Ingredients
- balsamic vinegar: 0.25 cup
- ½ tablespoons Dijon mustard: 1 piece
- honey: 1 Tbsp
- shallot: 1 piece (chopped)
- cloves garlic: 2 piece (peeled)
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- olive oil: 0.5 cup
- head red lettuce leaves, rinsed, dried, and: 1 piece (torn)
- red onion, peeled, cut into 1/2-inch-wide slivers: 0.5 piece
- almonds, lightly: 0.25 cup (toasted, sliced)
- pint fresh strawberries, rinsed and: 1 piece (sliced)
- crumbled feta cheese: 0.5 cup
Metric Conversion
Stages of cooking
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To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
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Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.
