Romaine and Fruit Salad with Raspberry Vinaigrette

18 07 2011

I’ve recently been hooked on raspberry vinegar – it’s tart, sweet , sour and when paired with fruit it offers the perfect crisp taste to salad! This recipe is as classy to show off at a dinner party as it is simple to whip up for a quick dinner.

Romaine Salad with Raspberry Vinaigrette

Here’s how This Girl does it for a single dinner portion:

  • Romaine lettuce, chopped (I used one small romaine heart per serving)
  • 1/2 cup grape or cherry tomatoes, halved
  • 1/2 cup strawberries, quartered
  • A good Tbsp red onion, chopped
  • 1/4 cup toasted walnuts or pecans, chopped
  • Crumbled feta cheese
  • Olive oil
  • Raspberry vinegar (if you don’t already have this, look for an Italian raspberry infused red wine vinegar)
  • Kosher salt and pepper to taste

Toast the nuts in a pan over medium-low heat, you’ll know when they’re done when you start to smell them. Take them off the heat and let them cool for a few minutes. Meanwhile, chop and add your other ingredients in a large bowl. I like to use a large bowl to mix my salad and then scoop on a plate or bowl to ensure everything is coated equally. Sprinkle ingredients with a little salt and pepper, a couple turns of the bowl for the olive oil and a few good splashes of the vinegar (taste as you go, you can always add more). Top with the toasted nuts and feta cheese and gently toss everything together. I like to serve this with garlic toast.

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