Inspired by — what else? — a recipe in one of Dana Carpender’s cookbooks. That recipe called for an extremely sweet dressing with a half cup Splenda and a half cup of a polyol sweetener too. No thanks. I like my dressings savory, even when some of the salad ingredients are sweet. I dug around my cupboard and found a bottle of La Tourangelle roasted walnut oil with this vinaigrette recipe on the back. The balsamic vinegar adds just a little bit of sweet.
Strawberry-Walnut-Romaine Salad with Roasted Walnut-Balsamic Dressing
- Two hearts of romaine, torn into bite-sized pieces
- 1 cup of sliced strawberries
- 1/2 cup walnuts, toasted and chopped
Dressing
- 4 T toasted walnut oil (you could use olive oil or regular walnut oil)
- 1 T balsamic vinegar
- 1 tsp dijon mustard
- Pinch of salt
Toss together lettuce with half of strawberries and half of walnuts in a medium-sized bowl. Whisk together dressing ingredients in small bowl. Drizzle dressing over salad, toss, and put remaining strawberries and walnuts on top.
Yield: 4 servings
