Spinach, Romaine And Strawberries With Balsamic Vinaigrette

1. 1

   Separate romaine leaves and wash thoroughly.

2. 2

   Spin or pat dry off paper towels.

3. 3

   Wash and dry the spinach unless the package indicates that they have been cleaned.

4. 4

   Wrap the greens in damp towels, cover loosely in plastic and refrigerate until serving time.

5. 5

   Just before serving, wash and hull strawberries and cut into quarters.

6. 6

   Tear romaine and spinach leaves into small-to-medium pieces.

7. 7

   Combine greens and berries in a salad or arrange on six individual plates.

8. 8

   Sprinkle parsley on top.

9. 9

   Pour vinegar and oil into a small container that has a tight-fitting lid.

10. 10

    Cover and shake until dressing is well mixed.

11. 11

    Pour over salad.

12. 12

    Season with salt and pepper.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.